Wondering about good ways to use up leftover turkey? (Or leftover roast chicken?) Here's one recipe idea, an old favorite from my mother. It's home-cooking good and will be on the table in no time. And for anyone feeling less than svelte after the holiday? In Weight Watchers points, it's just four points (Old Points) for a main dish serving, about as good it gets!
My home ec-teacher mom was my personal cooking help line, as much as it pained her to answer my some times clueless questions. You see, I’d been allowed to pass out of Foods I, the beginning high school cooking class she taught, straight into Foods II taught by another home ec teacher.
“Hello, Mom? How do I make … ”
From the other end of the phone came the audible sigh I’d come to expect. With each gap in my knowledge, she’d berate, “If you’d only taken Foods I.” Luckily, it became our little joke, a private moment of shared history.
Today’s young cooks have no idea what it’s like to face a mother like this. After all, we now have the Internet to answer cooking questions with no afternoons off to play bridge or objections to queries in the middle of the night.
Not long ago, a reader wrote, “I love your new recipes, especially the ones from your mother.” Between the lines I read, ‘more of your mom’s recipes, please!’
Well, this isn’t my mother’s recipe, per se, but only because she could make Whatever on Toast in her sleep and would never deign to write it down except perhaps in a lesson plan. I’d bet my best turkey stock it was a recipe she taught in Foods I. It’s quick, it’s thrifty, it’s eminently variable. It’s good ol’ plain home cooking and proud of it.
QUICK SUPPER RECIPE:
TURKEY TETRAZZINI on TOAST
Time to table: 20 minutes
Makes 5 cups
- 1 tablespoon olive oil
- 2 carrots, chopped small
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 tablespoons flour
- 2 cups milk (skim is fine)
- 1/4 teaspoon thyme
- 1/2 tablespoon good mustard
- 3 cups cooked turkey
- Salt & pepper to taste
In a large skillet or Dutch oven, heat the olive oil on medium high until shimmery. Add the carrots, onion and celery as they’re prepped and cook until just soft and turning golden. Stir in the flour and let cook for a minute, then slowly pour in the milk, stirring to incorporate all the while. Add the remaining ingredients and heat through. Serve over toast, Fried Bread, curly egg noodles, cooked potatoes or Lighter Mashed Potatoes. To reheat, add a splash or two of milk to get the right consistency again.
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