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Turkey Tetrazzini Gratin




Source of Recipe


From Thanksgiving 101 by Rick Rodgers


List of Ingredients




3 tablespoons unsalted butter

10 ounces cremini or button mushrooms, sliced

1 (10-ounce) package frozen artichoke hearts, thawed

1/2 cup chopped shallots or white part of scallions

4 cups bite-size pieces cooked turkey (about 1 pound)

1/2 cup dry sherry, such as Manzanillo

1 pound penne

1 (15-ounce) container part-skim ricotta cheese

4 ounces or 1 cup freshly grated Parmesan cheese

1 cup heavy cream or milk

3/4 teaspoon salt

1/4 teaspoon freshly milled black pepper





Recipe



Position a rack in the top third of the oven and preheat to 400 degrees. Lightly butter a 10-by-15-inch baking dish.

In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they give up their juice, it evaporates, and they begin to brown, about 6 minutes. Stir in the artichokes and shallots and cook, stirring often, until the shallots soften, about 2 minutes. Add the turkey and sherry and cook until the sherry has almost completely evaporated, about 5 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Stir in the penne and cook, stirring occasionally, until the pasta is barely tender, about 8 minutes. Do not overcook the pasta, as it will cook further in the oven. Drain well.

Return the drained pasta to the warm cooking pot. Add the turkey mixture, the ricotta, 3/4 cup of the Parmesan cheese, the heavy cream, salt and pepper and mix well.

Transfer to the prepared baking dish. Sprinkle with the remaining 1/4 cup Parmesan cheese and dot with the remaining 1 tablespoon butter. Bake until the top is golden brown, 10 to 15 minutes. Serve hot. Serves 6