TURKEY TETRAZZINI WITH SPAGHETTI SQUASH

1- 3 1/2 pound spaghetti squash
salt and pepper to taste
3 tablespoons unsalted butter
3 tablespoons flour
3 cups canned chicken broth or chicken stock
1 bay leaf
3 cups diced cooked turkey
1/2 cup heavy cream or half and half
1 tablespoon Madeira or dry sherry
1/2 cup freshly grated Parmesan
fresh lemon juice to taste
freshly ground nutmeg to taste
2 tablespoons buttered bread crumbs

Bake the spaghetti squash, pierced with a knife, on a baking sheet in a preheated 400* oven for 45 to 50 minutes, or until tender and let cool. Halve the squash lengthwise, remove seeds and strings and scrape the flesh into a buttered 9 x 13 buttered baking dish. Season with salt and pepper.

In a saucepan, melt the butter, stir in the flour and cook over moderately low heat, stirring, for 3 minutes. Add the broth, whisking vigorously until the mixture is smooth. Add the bay leaf and salt and pepper to taste and simmer for 20 minutes. Stir in the turkey, cream and Madeira, bring to a boil and simmer for 5 minutes. Add 1/3 cup of the Parmesan, lemon juice and nutmeg and salt and pepper to taste. Discard the bay leaf. Spoon the turkey mixture over the squash and sprinkle with remaining Parmesan and buttered bread crumbs. Bake at 350* for 25-30 minutes until bubbling and golden brown.
Serves 4
Best of Gourmet, 1990

TURKEY CURRY
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Serves 4.

1 apple, peeled and chopped
1 onion, chopped
2 TBS oil
2 TBS curry powder
1 level TBS flour
15 fluid oz (scant 2 cups) stock (boil turkey bones to make stock)
1 TBS chutney (I use Sharwoods Mango Chutney)
1/4 to 1/3 cup (60 grams) sultana raisins
8 oz (225 grams) diced turkey (include different sized small pieces from the leftovers on the turkey platter)
salt

1) Fry chopped apple and onion together in 2 TBS oil. Add curry powder and flour. Fry gentry 1 minute.

2) Blend in the stock, bring to boil. Add 1 TBS chutney and the raisins. Simmer, covered - 30 minutes.

3) Add turkey pieces to the sauce, season with salt and simmer very gently 10 - 15 minutes more. If you have some leftover turkey gravy - that also goes well added into the curry sauce.

4) Serve over rice and pass around cranberry sauce, warmed turkey dressing, mango chutney and chopped walnuts.

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This is also very good:

Turkey & Noodles in Curry Cream Sauce

2 - 3 portions
1 lb turkey breast, cooked and cut into chunks
butter - 1 heaping TBS
flour - 1 heaping TBS
milk - about 1 1/2 cups
heavy cream - about 1 1/2 cups
1 chicken stock cube or spoonful of chicken bouillon mix
1 heaping TBS curry powder (I used Sharwoods's mild)
fettuccini noodles for 2 - 3 servings
fresh ground pepper
butter

1) Put water on to boil for noodles.

2) If turkey is not already cooked, it can be done in microoven with 3 TBS water until just done

3) Melt butter in saucepan, take off stove and mix in flour to make a roux, gradually adding warmed milk a few drops at a time and stirring to keep smooth.

4) Put back on low heat and finish adding milk, then cream
a little at a time and stirring. Crumble in chicken stock cube and curry powder. Stir to blend.

5) Add turkey chunks and heat gently, keeping warm while cooking noodles in pot of water.

6) Drain noodles, add butter and fresh ground black pepper.
Pour sauce over noodles and mix. Serve on hot plates and add grated parmesan.

Note: The Spanish and German chicken stock cubes and chicken sauce bases are excellent and quite different than the ones I saw in Canada.

SharonCb

I took a quart of chicken stock from the freezer and thawed it. There were some homemade "slick" dumplings in the freezer also. Heated the stock in a deep pan until gently boiling, added a spoonful of Better Than Bouillon chicken base, then added the frozen dumplings. These are like Annie's Dumplings in the frozen food case at the store.

Cooked the dumplings 10 min. with the lid off and 10 min. with the lid on then added in some leftover turkey cut in bite-size pieces. Let the mixture sit in the pot for about 5 minutes with the heat off to heat up the turkey. Added salt and pepper as my stock had not been seasoned. You could add freshly chopped parsley if you have it.

Here is my dumpling recipe:

2 cups flour
3 Tablespoons butter
3/4 teaspoon salt
water

Mix dry ingredients and cut in butter. Add enough water to make a soft dough. Knead for a minute until smooth and let sit for 1/2 hour. Roll out dough fairly thin. Cut into 1 to 1.5-inch squares. I use a rolling pizza cutter to cut the dough into the squares.

Drop into gently boiling broth, cook 10 minutes with the lid off and 10 minutes with the lid on.

When my sister was really sick before her passing she seemed to crave high carb , soft, and fairly bland.

One thing she loved was homemade noodles and chicken or turkey pieces in a sauce that was somewhere between gravy and broth. Actually what I did was thin out my gravy with some broth, add the lefover poultry and then the homemade noodles.