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.