Tried and true, this is a hearty dish that uses up leftover turkey like a charm. Serves 6 to 8.
Things You'll Need
- 4 c. chopped, leftover turkey
- 10 oz. sliced mushrooms
- 1 c. freshly grated Parmesan cheese divided
- 1/4 tsp. freshly milled black pepper
- 1 lb. penne pasta
- 1 c. heavy cream
- 3 tbsp. unsalted butter divided
- 1/2 c. dry sherry
- 1 15-oz. container part-skim ricotta cheese
- 1/2 c. shallot
- 1 10 oz. package frozen artichoke hearts - thawed
- 3/4 tsp. salt
- Chef's Knives
- Baking Dishes
- Large Pots
Place a rack in the top third of the oven and preheat to 400 degrees F.
Butter a 10-by-15-inch baking dish.
Melt 2 tbsp. butter in a skillet over medium-high heat.
Add mushrooms and cook, stirring occasionally, until they give up their juices and the juices evaporate, about 6 minutes.
Add the artichokes and shallots and cook, stirring, about 2 minutes or until shallots soften.
Add turkey and sherry and cook 5 minutes, or until sherry has nearly evaporated.
Meanwhile, bring a large pot of water to a boil.
Add penne and cook until barely tender, about 8 minutes, depending on the brand you use.
Drain the pasta and return it to its cooking pot.
Add turkey mixture, ricotta, 3/4 c. of the Parmesan cheese, heavy cream, salt and pepper. Mix well.
Pour mixture into prepared dish.
Sprinkle with the rest of the Parmesan cheese and dot with the rest of the butter.
Bake until the top is golden-brown, about 15 minutes.
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