- 2 cups cooked turkey -- cut up
- 6 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup flour
- 3/4 teaspoon salt
- 1 cup chicken broth
- 1/4 teaspoon ground black pepper
- 1 pound mushrooms -- sliced
- 1 egg yolk -- lightly beaten
- 2 tablespoon dry sherry
- 1 1/4 cups milk
- 1 package (8 ounces) spaghetti
- 1 tablespoon grated parmesan cheese -- grated
In a large skillet heat 2 tablespoons of the butter. Add mushrooms and onions and saute
until golden, about 5 minutes. Set aside.
Cook spaghetti according to package directions until slightly undercooked, about 10 minutes.
Meanwhile, in a medium saucepan, melt remaining 4 tablespoons of butter. Stir in flour until
a smooth paste is formed. Gradually add chicken broth and milk, stirring constantly until thickened, about 4 minutes. Add salt and pepper to taste. Whisk a small amount of the hot sauce into the beaten egg yolk, beating well. Then whisk the egg yolk mixture into the rest of the sauce. Add
sherry, turkey, and three quarters of the reserved mushroom mixture. Mix well.
Drain spaghetti. In a 2 quart buttered casserole dish layer one half of the spaghetti. Spoon one half of the sauce over the spaghetti. Repeat layers. Garnish with the remaining reserved mushrooms. Sprinkle with the cheese. Bake at 350 degrees until hot and bubbling, about 30 minutes.
Serves 6 at 442 calories per portion.
This is good for leftover turkey from the holidays. I came upon this dish in the early 1970s at a Navy wives get-to-gather while our husbands were "on cruise" in the Mediteranean Sea. The skipper's wife, Dottie Bowers, entertained us at her home in Orange Park, Florida and this was the main dish.
Edna's Bobotie
South African diplomats entertained us in their home and the main course was bobotie, a favorite recipe in their country for more than 300 years. I adapted the original handwritten recipe they gave me, using turkey instead of beef and cranberries in place of raisins.
- 2 tablespoon olive oil or butter
- 1 1/2 cups coarsely chopped onions
- 2 tablespoons curry powder
- 2 pounds ground turkey breast
- 1/3 cup chutney or apricot jam
- 1 cup fresh bread crumbs, soaked in 1/2 cup of milk
- 1/2 cup dried cranberries
- juice and grated rind of one lemon
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground pepper
- 8-10 bay leaves
- 2 eggs
- 1 cup milk
- 1/2 cup sliced almonds
Heat oven to 325 degrees F. Lightly grease a 2 to 2 1/2 quart shallow baking dish. Sauté onions in oil or butter until golden. Stir in curry powder and cook, stirring, 1 minute longer. Add ground turkey and sauté lightly. Add soaked bread crumbs, cranberries, lemon juice, salt and pepper to cooked meat mixture. Spoon mixture into baking dish and push the bay leaves into the mixture. Bake for 30 minutes. Beat the eggs with the milk and pour over the casserole. Sprinkle almonds on top. Return to the oven for 25 minutes or until the custard topping is set. Retrieve the bay leaves before serving and discard. Serve with rice and cranberry chutney.
