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Author Notes: When I was younger, this was quite arguably my favorite part of Thanksgiving – even though it didn’t occur until a day later! And though I know the addition of nutmeg isn’t original to my family, Lord bless whoever thought of that. I love the heavenly scent in the creamy sauce. These days I’m probably still just as much of a Pasta Pants as I ever was then, but try to make it a little lighter than the original – even if only slightly! —QueenOfGreen
- 6 ounces long pasta (anything from linguine to pappardelle)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 small shallots, thinly sliced
- 8-10 cremini mushrooms, quartered
- 1/4 cup dry vermouth
- 1 tablespoon flour
- 1/2 cup light cream
- 3/4 cup chicken broth
- 1/4 teaspoon nutmeg
- 4 small plum tomatoes
- 2 cups pre-cooked turkey, cubed
- 2 teaspoons butter, melted
- 2 tablespoons grated Parmesan
- 2 tablespoons fine breadcrumbs
- Cook pasta 'al dente' according to package directions. Heat oven to 400 degrees.
- In the meantime, heat butter and olive oil in a deep skillet. When melted, add shallots, then mushrooms. Saute until mushrooms are brown.
- Add vermouth to pan, scraping all the little bits together.
- Sprinkle flour into the pan while whisking constantly. When flour has browned slightly, slowly pour cream into the pan in a steady stream while continuing to whisk constantly. Add the broth, still whisking, to thin the sauce.
- Add nutmeg, and season with salt.
- Add chopped tomatoes, and cook until slightly softened.
- Toss half of sauce with drained pasta to coat. Arrange pasta in a casserole dish. Layer the turkey over the pasta, and pour the remaining sauce over all.
- Combine the melted butter with Parmesan and breadcrumbs, and sprinkle over the turkey.
- Bake just briefly until heated through and topping is browned. About 10 minutes.
- This recipe was entered in the contest for Your Best Baked Pasta
- This recipe was entered in the contest for Your Best Recipe for Turkey Leftovers