This Turkey Mushroom Baked Pasta loaded a creamy cheesy sauce is a delicious way to enjoy your turkey (or chicken) leftovers.
Hello, everyone. I hope you’re doing well. I’ve got two news
for you today: bad and good. The bad news is that it’s Monday; however, by the
time this blogpost is finished, you’d be probably home enjoying your evening. The
good news is that January is almost over. Don’t get it wrong: I don’t mind any
month of the year. But I am so happy to see more daylight, and days have gotten
so much longer, right?
Technically, there’s another good news. This Turkey Mushroom
Baked Pasta. Cheesy, gooey, and so rich, who would refuse a bowl?
Actually, that’s the last recipe from last year. I made this
dish on Boxing Day, with out turkey leftovers. You can totally make it with chicken
or even ham.
It’s a delicious and easy to make recipe which requires almost
no action. The only one thing I’d strongly suggest is cooking away the moisture
from mushrooms to intensify their flavour, prior to combining with other
ingredients. Also, incorporating of dried mushrooms is optional, but it elevates
the flavour profile. I am not a huge fan of flour-based sauces (Like white
sauce), so a rich cream cheese-based sauce is my way to go. Feel free to switch
to your favourite similar sauce. You can choose any hard cheese of your choice,
but I think smoked cheddar works particularly well with this recipe.
As you can see, this is rather a versatile and customizable
recipe. Whatever option you choose, I hope you make and enjoy this Turkey
Mushroom Baked Pasta.
4-5 cups of cold cooked pasta (till al dente or even 1-2 minutes less)
2-3 cups of cooked shredded turkey meat
3 cups sliced brown mushrooms
1 tbsp. butter
A pinch of salt
½ tsp. smoked paprika
1 tbsp. fresh thyme and rosemary, each
½ cup mixed dried mushrooms + 1 cup warm water
½ cup 10% cream
1 cup light cream cheese
A good pinch of freshly grated nutmeg
1 and 1/3 cup grated smoked cheddar (Or other hard cheese of your choice)
Soak the dried mushrooms in warm water for about 15 minutes. Remove the mushrooms, and sieve the water through a sieve, 2-3 times. Reserve the liquid.
In a large pan add the fresh mushrooms (without any oil) and cook on a dry pan for about 5 minutes, or until they released the water and it’s evaporated. Then add 1 tbsp. of butter, herbs, salt, and smoked paprika, and cook for about 5 minutes,
In a small saucepan, combine about 2/3 cup of reserved mushroom liquid with the cream and cream cheese over medium heat, stirring, until the cream cheese is melted and incorporated and slightly thickened. Stir in the nutmeg. Off heat.
In a large bowl combine the cooked pasta, turkey, mushrooms, sauce, and 1 cup of the cheese. Mix, try, and adjust the seasoning if necessary. Transfer into a large baking dish, sprinkle with the remaining ½ cup of the cheese, and bake in the preheated to 180 degrees C oven, for about 15-20 minutes or until golden and bubbly.