Turkey and breadcrumb leftover recipes

Aril

One for leftover turkey:
Turkey Tetrazinni [sv 6]
8zo spaghetti
3oz butter
8oz mushrooms
2oz plain flour
1 tsp salt
1 pinnch black pepper
1 pinch cayenne pepper
1 tsp Worcs sauce
1 clove garlic chopped fine
1 pt chicken broth or stock
3 tbsp cooking sherry
80ml milk
16oz cooked turkey or chicken cubed
4oz parmesan cheese grated [or sth similarly tasty]
4oz mozarella
Preheat oven to 350F. Grease baking dish.
Cook spaghetti according to packet instructions. Drain and keep hot.
Saute mushrooms and garlic in 1oz of butter in pan. Remove from heat and set aside.
In same pan melt 2oz butter over medium low heat. Add flour, salt and pepper to melted butter and whisk until smooth.
Gradually add stock to pan mix, stirring constantly. Bring mixture to a boil, stirring constantly. Boil for 1 minute.
Reduce heat and cook until slightly thickened.
Remove from heat. Stir in milk, sherry and Worcs sauce. Combine cooked spaghetti, mushrooms, turkey and mozarella. Pour into prepared dish. Sprinkle with parmesan, Bake for 30 mins until lightly browned.

Breadcrumbs
This recipe may be a bit off the wall for many but thought I'd share it anyway as might be of some use to some. Have no quantities as was given it verbally but experimenting's all part of being old style isn't it. The recipe itself is Tudor!

Mix fine breadcrumbs with honey, melted butter and ground ginger [or you could use cracked pepper if you prefer]. Spread the mix into a baking tray with raised sides and leave to set. Once it's done this you cut it into squares like fudge.
We tried some yesterday and it's surprisingly nice. Our ancestors would have dyed it with nettles, beetroot juice etc.
Right ho that's me to look up my medieval and saxon recipe books...it's a great way to learn how to use familar ingredients in a new and innovative way!!
Hope the post may be of use to someone:D
Aril

sandy2_2

Aril wrote: »

BreadcrumbsMix fine breadcrumbs with honey, melted butter and ground ginger [or you could use cracked pepper if you prefer]. Spread the mix into a baking tray with raised sides and leave to set. Once it's done this you cut it into squares like fudge.
We tried some yesterday and it's surprisingly nice.
Aril

You can also use breadcrumbs to add more bulk to mincemeat dishes to stretch them a bit further, also to thicken stews and soups.

Here in spain they use either slow baked and dried breadcrumbs or fried breadcrumbs as a basis for a dish called Mijas