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Prep time
15 minutes
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Cook time
15 minutes
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Serves
4
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
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Ingredients
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6 ounces
long pasta (anything from linguine to pappardelle)
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1 tablespoon
olive oil
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1 tablespoon
butter
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2
small shallots, thinly sliced
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8-10
cremini mushrooms, quartered
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1/4 cup
dry vermouth
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1 tablespoon
flour
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1/2 cup
light cream
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3/4 cup
chicken broth
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1/4 teaspoon
nutmeg
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4
small plum tomatoes
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2 cups
pre-cooked turkey, cubed
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2 teaspoons
butter, melted
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2 tablespoons
grated Parmesan
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2 tablespoons
fine breadcrumbs
Directions
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Cook pasta 'al dente' according to package directions. Heat oven to 400°F.
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In the meantime, heat butter and olive oil in a deep skillet. When melted, add shallots, then mushrooms. Sauté until mushrooms are brown, about 5 to 7 minutes.
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Add vermouth to pan, scraping all the little bits together, another 1 to 2 minutes.
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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.
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Add nutmeg, and season with salt.
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Add chopped tomatoes, and cook until slightly softened, about 3 minutes.
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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.
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Combine the melted butter with Parmesan and breadcrumbs, and sprinkle over the turkey.
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Bake just briefly until heated through and topping is browned. About 10 minutes.
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