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Tetrazzini—a classic homey pasta dish usually made with chicken—gets the Thanksgiving treatment with this recipe adapted from chef and cookbook author Cal Peternell’s latest book,Burnt Toast and Other Disasters. Even the driest, overcooked turkey can be revitalized when added to a rich bath of mushrooms, heavy cream, and white wine. The result is a luscious sauce for coating a pot of 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.
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What you’ll need
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Heatproof Measuring Cup
$18 At Amazon
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2-Quart Baking Dish
$8.65 At Amazon
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Large Skillet
$75 At Amazon
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Pepper Grinder
$16.99 At Amazon
Ingredients
6 servings
步骤1
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.
步骤2
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.
Step 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.
Step 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.
Step 5
Divide among bowls. Top with remaining Parmesan and more black pepper if desired.
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