Gratin Of Penne Turkey And Mushrooms Food

LEFTOVER TURKEY FRICASSEE

Steps:

• Heat the butter in a deep frying or sauté pan until sizzling, then add the mushrooms and fry for 4-5 mins until softened. Sprinkle over the flour and stir until a paste forms. Cook for a few more minutes.
• Splash in the wine or sherry and let it bubble for a minute, then stir in the stock and bring to the boil. Reduce the heat to a simmer and stir in the cream. Season, then stir in the turkey. Simmer until the turkey is heated through, then remove from the heat and stir in the parsley, if using. Serve with pasta, mash or rice.

BAKED PENNE WITH TURKEY, MUSHROOM AND ROASTED PEPPER RAGU

Steps:

• Preheat oven to 350ºF. Coat a large 3-quart casserole dish with cooking spray.
• Heat oil in a very large nonstick skillet over medium-high heat. Add turkey, onions and mushroom; cook, stirring often, until liquid has evaporated, about 10 minutes.
• Add salt, garlic, red pepper flakes, roasted peppers, diced tomatoes, tomato sauce, Italian seasoning and basil; stir to mix and coat.
• Reduce heat to medium-low and simmer for 10 minutes so flavors blend; stir in cooked penne, 1/2 cup mozzarella and 2 tablespoons Parmesan.
• Spoon penne mixture into prepared dish; sprinkle with remaining 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake until cheese is bubbly and melted, and dish is heated through, about 25 to 30 minutes; garnish with fresh basil if desired. Yields about 1 cup per serving.

GRATIN OF PENNE, TURKEY, AND MUSHROOMS

Steps:

• Position rack in top third of oven; preheat to 350°F. Butter 13x9x2-inch glass or ceramic baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
• Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms and thyme; sauté until mushrooms are tender and dark brown, about 12 minutes. Add pasta, gravy, 1 cup cheese, and cream to mushroom mixture; stir to blend. Mix in turkey. Season to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with remaining 1/2 cup cheese. Bake gratin until sauce is bubbling around edges and tips of pasta are golden brown, about 25 minutes. Let stand 5 minutes and serve.

FANTASTIC MUSHROOMS AU GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Grease a shallow baking dish.
• In a medium skillet saute the sliced mushrooms with butter over medium-high heat (if using garlic add in with the mushrooms).
• In a small bowl, blend together sour cream, salt, pepper and flour.
• Add to the mushrooms in the pan.
• Heat until JUST beginning to boil.
• Transfer to a baking dish.
• Sprinkle with chopped parsley and cheese.
• Bake for about 10-15 minutes.

PENNE WITH TURKEY AND WILD MUSHROOMS

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking. Drain very well. Set pasta aside.
• Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add bell pepper, thyme, garlic and crushed red pepper; sauté 2 minutes. Add ground turkey to pot. Sauté turkey until cooked through, breaking up turkey with back of fork, about 5 minutes. Using slotted spoon, transfer turkey mixture to large bowl.
• Heat remaining 2 tablespoons oil in same pot over medium-high heat. Add mushrooms and green onions and saut until mushrooms are tender and brown, about 6 minutes. Add turkey mixture, broth, 1 1/2 cups Parmesan cheese, wine and pasta. Cook until sauce thickens enough to coat pasta, tossing often, about 3 minutes. Season to taste with salt and pepper. Serve, passing remaining Parmesan cheese separately.