by QueenOfGreen
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6 ounces
long pasta (anything from linguine to pappardelle)
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1 tablespoon
olive oil
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1 tablespoon
butter
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2
small shallots, thinly sliced
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8-10
cremini mushrooms, quartered
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1/4 cup
dry vermouth
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1 tablespoon
flour
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1/2 cup
light cream
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3/4 cups
chicken broth
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1/4 teaspoon
nutmeg
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4
small plum tomatoes
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2 cups
pre-cooked turkey, cubed
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2 teaspoons
butter, melted
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2 tablespoons
grated Parmesan
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2 tablespoons
fine breadcrumbs
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Cook pasta 'al dente' according to package directions. Heat oven to 400 degrees.
Ask the hotline about this step!In the meantime, heat butter and olive oil in a deep skillet. When melted, add shallots, then mushrooms. Saute until mushrooms are brown.
Ask the hotline about this step!Add vermouth to pan, scraping all the little bits together.
Ask the hotline about this step!Sprinkle 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 the hotline about this step!Add nutmeg, and season with salt.
Ask the hotline about this step!Add chopped tomatoes, and cook until slightly softened.
Ask the hotline about this step!Toss 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 the hotline about this step!Combine the melted butter with Parmesan and breadcrumbs, and sprinkle over the turkey.
Ask the hotline about this step!Bake just briefly until heated through and topping is browned. About 10 minutes.
Ask the hotline about this step!So 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!!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
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.