Turkey Tetrazzini Gratin

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by Rick Rodgers
from Thanksgiving 101
(William Morrow, 2007)
Serves 6 to 8

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

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

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Directions
1. Position a rack in the top third of the oven and preheat the oven to 400°F (200°C). Lightly butter a 10-by-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 and it evaporates, and the mushrooms 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 is 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 will cook further in the oven. Drain well.

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

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

Recipe © 2007 by Rick Rodgers. All rights reserved.