Monday, October 25, 2010

menu plan monday

We are back in business as far as the stove in concerned so this week's menu is going to be sure to make full use of the new hotbox.

Tuesday - Turkey Tetrazzini Pasta

Thursday - Honey-Sesame Pork Tenderloin with Spicy Scallion Salad

Saturday - Chicken Nuggets

Sunday - Ricotta Calzones

Last week Kate from Practice is Perfect asked me for my Turkey Tetrazzini  recipe.  This is a personal favorite of mine.  I like dishes where pretty much everything is taken care of in one pot...or casserole dish as the case may be.  This recipe is from Cook's Illustrated.  I generally make a few small changes.  I prefer to use a small pasta as opposed to spaghetti.  With kids, spaghetti can be a messy disaster.  I like bow ties myself.   I also like to bump up the amount of peas because they are a quick and easy veggie and my kids will eat them in this casserole.  Finally, I have found that this can get dried out pretty easily.  I usually try to add a little more butter and stock to the sauce.




1/2 cup fresh breadcrumbs
Pinch table salt
1 1/2 tablespoons unsalted butter melted
1 ounce Parmesan cheese , grated (about 1/4 cup)


6 tablespoons unsalted butter (3/4 stick), plus extra for baking dish
8 ounces white mushrooms , cleaned and sliced thin (3 cups)
2 medium onions , chopped fine (1 1/2 cups)
3/4 pound spaghetti or other long-strand pasta, strands snapped in half
1/4 cup unbleached all-purpose flour
2 cups chicken stock or canned low-sodium chicken broth
3 tablespoons dry sherry
3 ounces Parmesan cheese , grated (about 3/4 cup)
1/4 teaspoon fresh grated nutmeg
2 teaspoons lemon juice from 1 small lemon
2 teaspoons minced fresh thyme leaves
2 cups frozen peas
4 cups leftover cooked boneless turkey meat or chicken meat, cut into 1/4-inch pieces


1. For the Topping: Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.

2. For the Filling: Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside. Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.

3. For the Sauce: Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme. Add sauce, sautéed vegetables, peas, and meat to spaghetti and mix well; adjust seasonings to taste. Turn mixture into a buttered 13- x 9-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.

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