Monday, December 21, 2009


Turkey Map

Baked Chicken with Peas
Serves 4 Hot Poultry Main Course Gluten Wheat Dairy free Turkey Europe Asia Ingredients
4 large Chicken Quarters
450g/1lb Fresh Green Peas
12 Button Onions
1 tbsp Olive Oil
1 tbsp Tomato Puree
2 large Tomatoes, diced
Salt and Black Pepper Instructions1. Preheat the oven to 200C, 400F, Gas Mark 6. Place the chicken in large saucepan together with enough salted water to cover. Bring to the boil then reduce the heat and simmer for 15 minutes, skimming the surface from time to time to remove the fat. 2. Meanwhile, place the oil, tomato puree and tomatoes in a medium sized saucepan and cook over a medium heat, stirring from time to time, until the tomatoes are soft. Season with salt and pepper. 3. Remove the chicken from the saucepan, reserving the cooking water, and place in large casserole. 4. Add the tomato mixture, onions, peas and enough of the reserved cooking water to just cover. Bake in the oven for about 40 minutes until the chicken has browned and is cooked through. Serve hot.

Turkey Tat

Turkey Tetrazzini is something my mom used to make all the time. It's a Southern spaghetti casserole with turkey (duh), mushrooms, and lots of cheese. It's a good comfort food and not a bad way to get rid of Thanksgiving leftovers. (In case you were wondering, yes, I did use turkey from last Thanksgiving in this. It keeps for a very long time in the freezer.)
8 ounces of spaghetti, broken into 3-inch lengths, cooked, rinsed, and drained
1 1/2 cups of shredded cheddar cheese, divided
1/4 cup Parmesean cheese, divided
2 to 3 cups of diced cooked turkey or chicken
2 tablespoons of diced pimentos (optional)
1 tablespoon butter
4 ounces sliced mushrooms
1/4 cup chopped onion (white or yellow)
1 can of cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
salt and pepper to taste
Combine spaghetti with 1 cup Cheddar cheese and half of the parmesean cheese. Add turkey and pimentos.
In a skillet, melt butter and saute mushrooms and onions until just before tender. Add sherry and cook until tender.
Add the contents of the skillet to the turkey mixture along with the remaining ingredients and gently stir to combine.
Place in a greased casserole dish and cover with the remaining cheeses.
Cover with lid or tin foil and bake at 350° for about 45 minutes. Serve immediately.
As with the pimentos, Another optional ingredient would be some drained canned tomatoes. If you're going to add tomatoes, make sure to reduce the liquid in other ways (such as cutting back on the broth) or you'll end up with a bit of a soup. I did a double batch and it doubled wonderfully. This isn't a bad main dish substitute for macaroni and cheese, and you could probably play around with adding different vegetables to make it a full-on meal. Mmm-mmm good.

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