Turkey Tetrazzini

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Turkey Tetrazzini

Yield: 6

Author: Madeline King

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Tetrazzini—a classic homey pasta dish usually made with chicken—gets the Thanksgiving treatment with this recipe. Leftover turkey is revitalized when added to a rich bath of mushrooms, cream, and white wine. The result is a luscious sauce for coating pasta, as well as any “etceteras” from your holiday table: roasted brussels sprouts, sautéed green beans, cooked greens, and even cranberry sauce all make great additions.

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. unsalted butter
• 1 medium onion, coarsely chopped
• 1lb. mushrooms (any kind), torn or chopped into bite-size pieces
• Freshly ground black pepper
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
• 6 sprigs thyme, leaves picked
• 1 bay leaf
• ½ cup dry white wine
• 1½ cups heavy cream
• 3 cups shredded leftover roast turkey meat
• 1lb. short-cut pasta (such as farfalle, fusilli, or orecchiette)
• 2 cups leftover Thanksgiving sides (such as roasted brussels sprouts, sautéed green beans, or cooked greens; optional)
• 2 oz. finely grated Parmesan (about 1 cup), divided

Instructions

1. Preheat oven to 375°. Heat oil and butter in a large oven-proof skillet over medium-high. As soon as butter is melted, add onion, mushrooms, plenty of pepper, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Cook, stirring occasionally, until onion is soft and mushrooms are browned, 10–15 minutes. Stir in thyme and bay leaf, then pour in wine; cook, stirring, until reduced by a third, about 1 minute. Stir in cream and remove skillet from heat. Stir in turkey.
2. Transfer skillet to oven and bake until browned on top and bubbling and turkey is very tender, about 30 minutes.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup of pasta cooking liquid. Return pasta to pot.
4. Stir turkey mixture, leftover sides (if using), three quarters of Parmesan, and ¼ cup pasta cooking liquid into pasta to combine. Cook over medium heat, stirring often and adding more pasta cooking liquid as needed, until saucy, about 2 minutes.
5. Divide among bowls. Top with remaining Parmesan and more black pepper if desired.