Gratin of Penne, Turkey, and Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Because Gruyère is somewhat salty, use unbrined roast turkey in this dish. Also, and old-fashioned turkey gravy (no cider or soy sauce) will enhance the gratin best. Ingredients:
12 ounces penne |
2 tablespoons (1/4 stick) butter |
2/3 cup sliced shallots (about 5) |
1 pound mushrooms, sliced |
2 tablespoons chopped fresh thyme |
1 1/2 cups turkey gravy (preferably homemade) |
1 1/2 cups (packed) coarsely grated gruyère cheese (about 6 ounces), divided |
1/2 cup whipping cream |
3 cups diced cooked turkey meat (about 1 pound) |
Directions:
1. Position rack in top third of oven; preheat to 350°F. Butter 13x9x2-inch glass or ceramic baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
2. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms and thyme; sauté until mushrooms are tender and dark brown, about 12 minutes. Add pasta, gravy, 1 cup cheese, and cream to mushroom mixture; stir to blend. Mix in turkey. Season to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with remaining 1/2 cup cheese. Bake gratin until sauce is bubbling around edges and tips of pasta are golden brown, about 25 minutes. Let stand 5 minutes and serve.
|
|