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Turkey Tetrazzini Gratin

8 servings

• 3 tablespoons unsalted butter (divided use)
• 10 ounces cremini or button mushrooms, sliced
• 1 (10-ounce) package frozen artichoke hearts, thawed
• 1/2 cup chopped shallots or white part of scallions
• 4 cups bite-sized pieces cooked turkey (about 1 pound)
• 1/2 cup dry sherry
• 1 pound penne pasta
• 1 (15-ounce) container part-skim ricotta cheese
• 1 cup (4 ounces) freshly grated parmesan cheese (divided use)
• 1 cup heavy cream or milk
• 3/4 teaspoon salt
• 1/4 teaspoon freshly milled black pepper

Position a rack in top third of oven and preheat to 400 degrees. Lightly butter a 10-by-15-inch baking dish. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until they begin to brown, about 6 minutes. Stir in artichokes and shallots and cook, stirring often, about 2 minutes. Add turkey and sherry and cook until the sherry has almost completely evaporated, about 5 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Stir in 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.

Return drained pasta to pot. Add turkey mixture, ricotta, 3/4 cup parmesan, cream, salt and pepper, and mix well. Transfer to prepared baking dish. Sprinkle with remaining 1/4 cup parmesan and dot with 1 tablespoon butter. Bake until top is golden brown, 10 to 15 minutes.

(From “ Thanksgiving 101 ” by Rick Rodgers, Broadway Books.)

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