Pasta baked with a creamy mushroom sauce, incorporating some of that leftover turkey from the holidays, and topped with cheese and crunchy bread crumbs. It's great way to use up some of those other Thanksgiving leftovers as well! Got leftover green beans? Use them in place of or in addition to the peas. Leftover gravy? Sneak some into the sauce - just be mindful of the addition of salt by seasoning it less to start, then tasting and adjusting before tossing the pasta into the sauce.
Serves 8
Ingredients
2 Tbsp butter
2 Tbsp olive oil
8 oz cremini mushrooms, sliced
1 medium onion, chopped
4 cloves fresh garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1/4 cup white wine or dry vermouth
2 cups chicken stock
1 cup milk or cream
A few sprigs fresh thyme (leave whole)
2 to 4 cups cooked turkey, cut or shredded into bite-sized pieces (depending on how meaty you want it to be)
1 cup frozen peas
1 lb pasta, cooked (I like to use shorter pasta like rigatoni or penne vs. linguine)
A couple handfuls of shredded mozzarella
Breadcrumb topping:
1/2 cup panko bread crumbs
1/2 cup parmesan
2 Tbsp fresh parsley
Pinch of salt
1 Tbsp butter, melted
Directions
Preheat oven to 400°F. Grease a 9x13-inch casserole dish and set it aside. Prepare the breadcrumb topping by mixing all of the topping ingredients in a bowl - set it aside until ready to use,
Bring a pot of salted water to boil (for the pasta).
While your'e waiting for the water to boil, proceed with the next steps:
In a large non-stick skillet, heat the olive oil and butter over medium high heat until the butter melts. Add the mushrooms, give the pan a shake and let them cook for a minute, without stirring, so that they start to brown. Then continue to sauté for another 3 minutes, stirring occasionally.
Add the onions and sauté for 2 to 3 minutes, until they start to soften. Add the garlic and and stir another minute or two (don’t let the garlic burn).
Sprinkle the flour into the skillet and cook, stirring continuously for a minute. Carefully add the wine or vermouth, and stir to combine, scraping up any bits off the bottom of the pan. Allow the alcohol to cook off about a minute.
While stirring, pour in the chicken stock and milk (or cream), and add the thyme sprigs. Lower the heat to medium, and cook for 5 minutes, stirring frequently. Add the turkey and peas, and stir.
At this point, your water should be boiling. Cook the pasta in the boiling water for 3 minutes less than indicated on the package. This will bring it to just before al dente, which is what you want. It will finish cooking in the oven after it has been combined with the sauce.
While the pasta cooks, stir the sauce frequently, adjusting the heat to maintain a gentle bubble. When there is one minute left for the pasta to cook, remove and discard the thyme stems from the sauce, and turn off the heat to the skillet.
Toss the pasta with the sauce and transfer the mixture to a greased 9x13-inch casserole dish. Top with shredded mozzarella, followed by the bread crumb topping, if using. Cover with foil and bake 20 minutes. Remove the foil and bake until the top is golden, about 10 more minutes. Serve immediately.
Visuals
Prepare your breadcrumb topping and set it aside until ready to use. Preheat the oven to 400°F. Grease a 9x13-inch casserole dish and set it aside. Put a large pot of salted water on the stove to boil.
While you're waiting for the water the boil, prepare the sauce. Cook the mushrooms in butter and olive oil. Shake the pan a couple times to spread the mushrooms out, and don't touch them for about a minute.
Sauté them, stirring occasionally, until they begin to turn golden.
Add the onions, and sauté for about 3 minutes.
Add the garlic, and sauté another minute.
Sprinkle the flour all over, then stir around for one minute so that the raw flour flavor cooks out.
Add the wine (or vermouth), and stir. Cook for another minute.
It will start to look a bit clumpy, but that's normal.
Slowly pour in the chicken stock, while stirring, to allow the clumps to be absorbed by the liquid. Pour in the milk/cream, and add your whole thyme sprigs. Stir well, and lower the heat to medium. Cook for 5 minutes, stirring frequently.
I had some leftover gravy, so I added a couple of spoonfuls of that as well! Remember to lower the addition of salt if you plan to do this.
Add the cooked turkey and the peas, and stir.
At this point, begin cooking your pasta. Cook it for 3 minutes less than what is indicated on the package. You want it to be short of al dente. It will finish cooking in the oven with the sauce.
I like using short pasta for this recipe versus long noodles. I thought this shape would be fun this time!
While the pasta cooks, keep an eye on the sauce and stir it frequently. When there is one more minute left of cook time for the pasta, remove and discard the thyme stems from the sauce.
Transfer the pasta to the sauce. I skip the step of draining it by scooping directly from the pot to the sauce, using a spider. Very handy!
Stir the pasta into the sauce.
Transfer the pasta to your greased baking dish and top with about a cup of shredded mozzarella cheese.
Finally, top with an even layer of your breadcrumb mixture, cover it with foil, and bake for 30 minutes, uncovering the dish for the last 10 minutes so that the top turns golden brown.
Serve immediately.
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