Cookbook Recipe: Thanksgiving Turkey Tetrazzini Gratin

Holiday Feature

Kate Heyhoe

Turkey Tetrazzini Gratin

Makes 6 to 8 servings

Make Ahead: The gratin should he prepared just before serving.

Turkey Tetrazzini is an old fashioned leftover-turkey spaghetti casserole named for an opera star of the early 1900s. This is an easy-to-make spinoff of the traditional version. The golden brown top, with ends of the pasta baked to a crusty turn, is irresistible.

3 tablespoons unsalted butter
10 ounces cremini or button mushrooms, sliced
One 10-ounce package frozen artichoke hearts, thawed
1/2 cup chopped shallots or white part of scallions
4 cups bite-sized pieces cooked turkey (about 1 pound)
1/2 cup dry sherry, such as Manzanillo
1 pound penne pasta
One 15-ounce container part-skim ricotta cheese
1 cup freshly grated Parmesan cheese (4 ounces)
1 cup heavy cream or milk
3/4 teaspoon salt
1/4 teaspoon freshly milled black pepper

1. Position a rack in the top third of the oven and preheat to 400° F. Lightly butter a 10 x 15-inch baking dish.

2. 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

3. 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 with cook further in the oven. Drain well.

4. 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.

5. 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.

From:

Thanksgiving 101
By Rick Rodgers
Broadway Books
224 pages
Paperback, $15.00
ISBN: 0-7679-0136-3
Recipe Reprinted by permission.