by QueenOfGreen
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my 7 recipes »
QueenOfGreen's Notes:
Expand6 ounces long pasta (anything from linguine to pappardelle) Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
2 small shallots, thinly sliced Ask a question about this ingredient
8-10 cremini mushrooms, quartered Ask a question about this ingredient
1/4 cup dry vermouth Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
1/2 cup light cream Ask a question about this ingredient
3/4 cups chicken broth Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
4 small plum tomatoes Ask a question about this ingredient
2 cups pre-cooked turkey, cubed Ask a question about this ingredient
2 teaspoons butter, melted Ask a question about this ingredient
2 tablespoons grated Parmesan Ask a question about this ingredient
2 tablespoons fine breadcrumbs Ask a question about this ingredient
Cook pasta 'al dente' according to package directions. Heat oven to 400 degrees.
Ask a question about this stepIn the meantime, heat butter and olive oil in a deep skillet. When melted, add shallots, then mushrooms. Saute until mushrooms are brown.
Ask a question about this stepAdd vermouth to pan, scraping all the little bits together.
Ask a question about this stepSprinkle flour into the pan while whisking constantly. When flour has browned slightly, slowly pour cream into the pan in a steady stream while continuing to whisk constantly. Add the broth, still whisking, to thin the sauce.
Ask a question about this stepAdd nutmeg, and season with salt.
Ask a question about this stepAdd chopped tomatoes, and cook until slightly softened.
Ask a question about this stepToss half of sauce with drained pasta to coat. Arrange pasta in a casserole dish. Layer the turkey over the pasta, and pour the remaining sauce over all.
Ask a question about this stepCombine the melted butter with Parmesan and breadcrumbs, and sprinkle over the turkey.
Ask a question about this stepBake just briefly until heated through and topping is browned. About 10 minutes.
Ask a question about this stepSo glad you enjoyed it!
This is definitely "old school" and if my memory is intact it was invented in San Francisco in honor of an opera singer. But then my personal preference for turkey is hand carved at Lefty O'Doul's down on Geary near Powell.
Mmmmm, yummm . . . . .comfort food! It's been ages since I've had this. What a great idea. Thanks for posting it!!
Rick Field is the founder of the pickle company Rick's Picks.
I baked this yesterday and it was such a wonderful delight to my husband and I. I will definitely keep this in my file of recipes. Delicious! Thanks so much for sharing.