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
long pasta (anything from linguine to pappardelle)
small shallots, thinly sliced
cremini mushrooms, quartered
small plum tomatoes
pre-cooked turkey, cubed
In This Recipe
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.