bonappetit3.8
Turkey Etcetrazzini
Revitalize day-old Thanksgiving turkey (and any leftover green beans and Brussels sprouts while you're at it) by turning it into this creamy, mushroom-laden pasta dish.
👥 6 Servings👤 Cal Peternell📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●baking dish
- ●pot
- ●bowl
📝 Preparation Steps
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.
medium onion, coarsely chopped1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1bay leaf1
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 (start checking after ⏱️ 40 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.
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