Tuxedo Turkey Recipes

TUXEDO

Steps:

• Chill a coupe glass. Rinse with absinthe, if using, then toss out excess liquid.
• In a mixing glass three-quarters filled with ice, stir the gin, sherry and bitters until chilled, about 15 seconds. Strain into the coupe glass. Garnish with lemon twist.

TUXEDO TURKEY

Steps:

• Cook turkey as desired.
• Preheat oven to 425.
• If needed roll pie crust on floured surface to obtain a 12 inch cirle. Cut a small wedge out of the "top" of the pie crust. Cut this wedge in half to make two smaller wedges. These two wedges form the bow tie.
• Along the sides trim the edges about an inch deep along the bottom third of the crust. From this trimming you should make one rectangle and two circles. The circles are the buttons and rectangle mark the bottom line of the cummerbund.
• See the diagram for clarifications.
• Carefully place the large piece of crust on the turkey. It actually fits better if you put the "neck" of the tuxedo between the legs of the turkey. While it is "upside down" it looks better this way. You may need to trim the crust a bit to fit.
• Place the smaller pieces on the turkey as shown in the second diagram. Moisten the back of the pieces with water before applying them and press lightly so they stick.
• Combine egg yolk and water and divide between two small bowls. Add red food coloring to one and black to the other.
• Using a small pastry brush paint the bowtie pieces red and the buttons and trim black. Careful paint the edges of the large piece black also.
• Bake 15 to 17 minutes or until pie crust is golden.

THE TUXEDO

Steps:

• Stir ingredients with ice and strain into a chilled cocktail glass. Garnish with maraschino cherry.

TUXEDO PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender. Add the lemon juice and wine. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. , Drain pasta; add to skillet. Stir in the cheese, basil and remaining butter.