by Lizthechef
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my 73 recipes »
A&M's Testing Notes:
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Expand1/2 pound organic linguini Ask a question about this ingredient
1/2 pound organic Crimini mushrooms, cleaned and sliced Ask a question about this ingredient
4 tablespoons organic unsalted butter, divided use Ask a question about this ingredient
4 tablespoons AP unbleached flour Ask a question about this ingredient
2 cups homemade chicken stock Ask a question about this ingredient
3 cups cooked turkey breast, chopped or shredded into bite-sized pieces Ask a question about this ingredient
1/2 cup organic cultured sour cream (I used "Wallaby") Ask a question about this ingredient
2 tablespoons Madiera Ask a question about this ingredient
Kosher salt and ground pepper to taste Ask a question about this ingredient
1 cup freshly grated parmesan, divided use Ask a question about this ingredient
4 ounces sliced, fresh organic mozzarella (I used Whole Foods "ovoline") Ask a question about this ingredient
1/2 cup panko breadcrumbs Ask a question about this ingredient
Sweet Hungarian paprika Ask a question about this ingredient
Bring pasta water to boil in large pot. Heat stock in microwave 90 seconds. In large skillet over medium heat, melt 3 T. of butter and saute mushrooms until slightly crispy, about 5 minutes. Whisk in the flour, cook, stirring for 2 minutes, and add the hot stock. Stir stock until sauce becomes thick enough to coat the back of a wooden spoon, about 5 minutes. Turn heat down to simmer.
Ask a question about this stepPreheat oven to 350 degrees. Add the turkey to simmering sauce. Once the pasta water is boiling, add salt, break the linguini in half and cook until al dente, 5 minutes. Drain pasta and add to simmering sauce. Stir and cook 2 minutes. Turn off heat.
Ask a question about this stepStir in the sour cream and Madiera. Correct seasoning. Add 1/2 cup parmesan, mix well and turn pasta into a 9 X 11 glass or ceramic casserole dish. Place mozzarella slices on top of pasta. Mix remaining parmesan with panko and sprinkle evenly over casserole. Dot with small bits of remaining 1 T. of butter. Dust with a sprinkling of paprika for my Hungarian Dad. Bake 25 minutes.
Ask a question about this stepI love the story and I love turkey casserole, bit I never make it. Now I am have a hankering...
Thank you for sharing your memories of your father. I think that it is wonderful that you keep his tradition.
It was cathartic...Dreaming about my Dad all week. Thank you for your kind remarks!
Thank you for sharing this story and this recipe with us.
I love that you shared this with us! The story is so heartwarmingly sweet. And the recipe looks very tastey!
Thanks so much! Hoping other cooks will share their Dads with us too.
What a nice remembrance, Liz. Thank you for sharing all of it - the recipe & the photos.
Sounds so very tasty! I love all the photos too!! Thanks for the recipe, and for the wonderful idea, Liz.
I couldn't let Dad's Day pass by without honoring mine - ate this last night with my Dad's favorite chopsticks.
You're adorable and your dad is SO handsome! Thanks for sharing these.
Yum to your recipe. Viewed all photos; thanks for sharing, and that is you on his lap at maybe 4 or 5 years old?
Yes, it's me and I'm guessing I was 4 - because I look older than in pics of my third birthday party - thank you!
Hope readers will check out photos of my Dad/Dad and me. Meant for them to pop out first and second but hesitate to play with this. Happy Father's Day-
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Thanks for your review, MrsWheelbarrow. It helps me honor the memory of my sweet father, who never raised his voice in anger to me, not once - heavens knows he could have!