BLACK TRUFFLE BUTTER
LEFTOVER-TURKEY TETRAZZINI
Recipe Courtesy of Chef Casey Thompson Serves 6-8 4 OZ TUBE BLACK TRUFFLE BUTTER, CUT INTO CUBES, 2T RESERVED 3T ALL-PURPOSE FLOUR 3 CUPS CHICKEN STOCK 2-3 CUPS LEFTOVER PULLED TURKEY (NOT SHREDDED) 1 PACKAGE BUCATINI NOODLES ½ CUP GRATED PARMESAN 4 SPRIGS THYME 2 BAY LEAVES 8 OUNCES BROWN SHIMEJI OR BEECH MUSHROOMS, TRIMMED […]
BLACK TRUFFLE BUTTER
LEFTOVER-TURKEY TETRAZZINI Read More »
Recipe Courtesy of Chef Casey Thompson Serves 6-8 4 OZ TUBE BLACK TRUFFLE BUTTER, CUT INTO CUBES, 2T RESERVED 3T ALL-PURPOSE FLOUR 3 CUPS CHICKEN STOCK 2-3 CUPS LEFTOVER PULLED TURKEY (NOT SHREDDED) 1 PACKAGE BUCATINI NOODLES ½ CUP GRATED PARMESAN 4 SPRIGS THYME 2 BAY LEAVES 8 OUNCES BROWN SHIMEJI OR BEECH MUSHROOMS, TRIMMED