Turkey Tetrazzini

Hello my Hy-Vee friends!

Another thanksgiving has come and gone. All we have left are memories and turkey. Lots of turkey. So what do you do now? You can of course make a decadent hot sandwich in which you layer the turkey with sweet potato, stuffing, cranberries and turkey gravy. It’s rich, it’s messy, it’s delicious.

On a lighter note, why note make soup? Simmer the turkey bones with onions, celery and carrots for about 6 to 8 hours. Stain out the bones and veggies, add your chopped turkey, season with salt and pepper, add some pasta and voila, you have turkey noodle soup.

But my favorite is Turkey Tetrazzini. Created in the 1900s and named in honor of a local opera singer, this decadent dish combines cream, two cheeses, some veggies and of course, plenty of leftover turkey.

Turkey Tetrazzini

All you need:

12 ounces mushrooms, sliced (about 4-5 cups)

8 tablespoons unsalted butter, divided 3 tablespoons, 4 tablespoons, and 1 tablespoon

1/4 cup all-purpose flour

12 ounces spaghetti, linguini or other pasta

1 1/2 cups of whole milk

1/2 cup whipping cream

2 cups turkey or chicken broth

1/4 cup dry sherry  

3 cups coarsely chopped cooked turkey

1 cup frozen peas

2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)

1/3 cup shredded Swiss cheese

Salt and Pepper

Ground nutmeg  

1/3 cup panko bread crumbs

All you do:

1. Preheat oven to 375°F. 

2. Heat 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.

3. In a skillet, cook the mushrooms in 3 tablespoons of the butter over medium-high heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-7 minutes. Set aside.
 4. In a large, heavy saucepan, melt 4 Tbsp of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
 5. About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
6. Into the saucepan with the butter and flour, slowly whisk in the milk, cream, chicken broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
7. When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese.  Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.
8. In a small bowl combine well the remaining 1/3 cup Parmesan and the breadcrumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
9. Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
10. Garnish individual servings with chopped parsley and enjoy!

So get creative with your turkey and as always, Praise the Lard!

-Chef Alex

Po' Boy Sandwiches

Hello my Hy-Vee friends!

Tomorrow is National Sandwich Day and I couldn’t think of a better way to celebrate than to make a delicious Po' Boy. Doesn’t ring a bell? A Po' Boy is a sandwich from New Orleans in which French bread is stuffed with something (it can be anything really) and topped with mayo, tomatoes and shredded lettuce. The odd name for this sandwich came about in the 1800s when street car workers were on strike. A local deli owner felt bad for those starving poor boys and handed out free sandwiches, hence the name.

Like I previously mentioned, you can stuff anything into a Po' Boy and if you are really poor, that means French fries. No meat, no seafood, just fries. Simply cut a 6 inch length of French bread, spread some mayo, top with French fries (the fries you bake in the oven are acceptable), drizzle with brown gravy that's mixed with Tabasco sauce and add tomatoes and lettuce. Hot, filling and delicious.

On the other hand, if you have a few extra greenbacks in your pocket, you might want to make a fried oyster and shrimp Po'Boy, aka the Peacemaker. This odd name came about when after a late night of drinking, a husband brought home this sandwich to make the peace with his furious wife. This sandwich is so delicious, I can guarantee the wife forgave him. See the recipe below.

The Peacemaker

All you need:

1/4 cup buttermilk

1 tablespoon tabasco sauce

1 tablespoon Cajun seasoning

3/4 pound medium raw shrimp, peeled and deveined

3/4 pound raw oysters

3 cups seafood breading mix

6 cups vegetable oil, for frying

Salt and freshly ground black pepper, to taste

Four 6-inch lengths of French bread, split lengthwise

Mayonnaise, for dressing the sandwich

Shredded lettuce, for serving

Medium tomato, thinly sliced

All you do:

1. Combine the buttermilk, hot sauce and Cajun seasoning in a medium mixing bowl, stir to combine. Add the shrimp and oysters and marinate for up to 30 minutes in the refrigerator.

2. Heat the vegetable oil in a medium-size heavy pot or deep-fryer until the temperature reaches 360º F. Working in batches, remove the shrimp and oysters from the buttermilk marinade and transfer them to the seafood breading mix. Dredge to coat, shaking to remove any excess breading. Cook the shrimp and oysters in small batches in the oil until golden brown and crispy, about 3 minutes. 

4. Remove with a slotted spoon and transfer to paper towels to drain. Season with salt and pepper, and set aside.

5. Generously spread the top halves of the bread with the mayonnaise. Divide the shrimp and oysters evenly among the bottom halves, followed by the lettuce and tomato. Place the top halves of the bread over the fillings and press lightly.

6. Enjoy!

Let the good times roll, bite into a Po'Boy and as always, Praise the Lard!

-Chef Alex