cooked shred­ded turkey)

½ large yel­low onion, diced 1 green bell pep­per, diced 2 (15-ounce) cans kid­ney, can­nel­loni or black beans, drained

1 (28-ounce) can crushed toma­toes

1 (15-ounce) can pump­kin puree (or 2 cups cooked pump­kin puree) 1 tea­spoon cin­na­mon ½ tea­spoon nut­meg ½ tea­spoon gin­ger 1 ta­ble­spoon chili pow­der 1 tea­spoon salt


In a large stock pot, brown turkey (if us­ing raw turkey) over medium heat. Drain and re­move from heat. Sauté onion and bell pep­per in olive oil, cook about 5 min­utes un­til onions are translu­cent. Add turkey. Stir in crushed toma­toes, pump­kin puree and beans. Sea­son with cin­na­mon, nut­meg, gin­ger, chili pow­der and salt. Bring to a low boil and then turn down im­me­di­ately. Sim­mer 20 to 25 min­utes. RECIPE COURTESY OF RACHEL VANDUZER, VANDUZER DE­SIGN & MAR­KET­ING

Turkey Stock

Yield: 2 quarts


1 cooked turkey car­cass 4 quarts cold wa­ter 2 large car­rots, peeled, chopped

2 large onions, peeled, chopped 1 bunch cel­ery, chopped 2 ta­ble­spoons pep­per­corns 1 bunch pars­ley stems only


Place all in­gre­di­ents into a 6-quart stock­pot. Bring to a rolling sim­mer and sim­mer un­til re­duced by half. Chill and put aside for fa­vorite soup recipe.

Turkey Tetrazz­ini

Serv­ings: 4


2 cups mush­rooms, sliced thin

5 ta­ble­spoons un­salted but­ter ¼ cup all-pur­pose flour 1 cup heavy cream 2 cups turkey stock 12 ounces bowtie pasta 3 cups coarsely chopped cooked turkey (dark and white meat) 1 cup cooked peas 2/3 cup freshly grated Ro­mano cheese

½ cup panko or fine fresh bread crumbs


In a heavy bot­tom saucepan, sauté the mush­rooms over high heat in 1 ta­ble­spoon of but­ter un­til they be­gin to soften. Add the re­main­ing but­ter to melt and re­duce heat to low. Once but­ter had melted, add in flour and mix with a wooden spoon to make a roux. Over low heat, gently whisk in the turkey stock and then heavy cream work­ing quickly to pre­vent lumps. Sim­mer sauce for 8 to 10 min­utes un­til thick­ened.

In a sep­a­rate pot, cook pasta in salted wa­ter un­til al dente (ap­prox­i­mately 10 to 12 min­utes). Drain pasta well and add to the mush­room sauce with the turkey and half of the grated cheese. Stir to com­bine.

Place turkey/cream mix­ture in a but­tered, shal­low oven-safe casse­role. Top mix­ture with the bread crumbs and re­main­ing Ro­mano cheese. Bake at 375 de­grees for 35 to 45 min­utes un­til golden brown.

Note: Mix­ture may be made up to a day ahead of time or frozen for later use. RECIPE COURTESY OF JOHN SE­ROCK CATER­ING

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