It rained today. Rain in Southern California is one of those things that you wish for right up until the minute that it actually happens, and then you wish it wasn’t. The roads, the people, and the businesses are all just so unprepared for it that it makes completing your daily business much more challenging than normal.
So tonight seemed as good a night as ever for that perfect comfort food, Turkey Tetrazzini. Growing up, we used to have this meal at least twice after Thanksgiving, which is when one actually has all the ingredients easily at hand. It’s creamy and warm, and comes together so easily – really the ideal weeknight meal. And it is one of the few dishes in my repertoire that actually tastes better with canned vegetables.
2 – 3 C cooked Turkey, chopped or shredded
3 Tb butter
3 Tb flour
1 1/2 C turkey or chicken stock
1/2 C cream
1 can (3oz) mushrooms
Pasta, cooked according to package
In a large saucepan, melt butter over medium heat. Add flour and stir until well combined. Add broth and stir until thick. Beat egg into cream and add to broth mixture, stirring constantly. Add mushrooms and turkey and heat through. Sat and pepper to taste. Serve over pasta.