A few weeks ago I was attempting to update my photos on the blog and I discovered that there is a new template...sadly I pressed one too many buttons and voila, my old page is gone and now we have a new one...desperately needs work and I desperately need a patient soul to help...will work on it!
For now I must back track.
Thanksgiving has come and gone and with it a lot of turkey. I tend to buy big birds simply for the fun of leftovers afterwards. In fact, sometimes the leftovers are even better than the actual dinner!
I did make the turkey casserole in this months Fine Cooking and loved it. Here it is:
4 tbsp butter; 3/4 c dry breadcrumbs; 2 tbsp olive oil; 1 tbsp parmesan; 1tbsp freshly chopped sage; 1lb assorted fresh mushrooms; cleaned andsliced to 1/8 inch thick; 3 tbsp minced shallots; 2 medium cloves of garlic, minced; 1/2 c flour; 6 cups milk; 1 1/2 c grated old cheddar; 3 tbsp chopped flat leaf parsley; 8 oz pappardelle pasta; 3 cups shredded or diced turkey.
Heat oven to 350.
Butter a three quart baking dish. Bringe a large pot of well salted water to a boil over high heat.
Mix the breadcrumbs, 1tbsp o fthe olive oil, parmesan and sage in a bowl with a little salt and pepper. Set aside.
Heat a large skillet over medium heat. Add the remaining tbsp of olive oil to the pan and then add the mushrooms; cook, stirring frequently, until softened and golden on the edges, about ten minutes. Reduce the heat to medium and add the shallots and garlic; cook, stirring until softened, about two minutes. Season to taste with s and p. Set aside.
Melt the butter in a four quart saucepan over medium heat. Add the flour and whisk constantly until it colours a little, 2-3 mins. Remove the pan from the heat and gradually whisk in enough of the mild to form a thick smooth paste. Set the pan back over the heat and whisk in the remaining milk in a steady stream. Add t tsp of salt. Bring to boil and whisk constantly. REduce the heat and simmer for three minutes, whisking constantly. Turn off the heat and stir in the cheddar and parsley.
Cook the pasta until al dente and drain.
Spread the pasta in an even layer on the bottom of the buttered baking dish, sprinkle the turkey and mushrooms over the pasta. Pour the sauce on top, using a fork to distribute it evenly.
Sprinkle the breadcrumbs over the entire casserole. Set the dish on a baking sheet to catch drips and bake until it is golden. About 50-60 minutes. Let it rest for 15 or so minutes before serving.
While writing I realized that everyone is done with their birds..I think this could work well with chicken or if you buy a turkey breast you could use that too...just bake and roast and then slice or dice!!!