Turkey Etcetrazzini

turkey mushroom pasta dinner green bean easy weeknight thanksgiving

Cal Peternell

6 servings

Source

Ingredients

2 Tbsp. extra-virgin olive oil or vegetable oil

2 Tbsp. unsalted butter

1 medium onion, coarsely chopped

1 lb. 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

1 lb. short 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

Method

Preheat oven to 375°. Heat oil and butter in a large 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.

If your skillet is ovenproof, transfer to oven; if not, transfer turkey mixture to a 2-qt. baking dish. Bake until browned on top and bubbling and turkey is very tender, 50–60 minutes.

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.

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.

Divide among bowls. Top with remaining Parmesan and more black pepper if desired.