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turkey vegetable oil kosher salt rotini butter shallots shiitake mushrooms mushrooms sage thyme white wine all-purpose chicken stock heavy cream frozen baby peas whole wheat sandwich bread cheese
Viewed: 22 - Published at: 4 years agoIngredients
- 3 turkey drumsticks (2 3/4 pounds total)
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground pepper
- 1 pound whole-grain rotini or fusilli
- 1 stick plus 2 tablespoons unsalted butter
- 6 medium shallots, cut into 1/2-inch dice
- 1/2 pound shiitake mushrooms, stems discarded and caps cut into 1-inch pieces
- 1/2 pound oyster mushrooms, cut into 1-inch pieces
- 1 teaspoon finely chopped sage
- 1/2 teaspoon chopped thyme
- 1/2 cup dry white wine
- 1/2 cup all-purpose flour
- 3 1/2 cups chicken stock or low-sodium broth
- 2 tablespoons heavy cream
- 1/2 cup frozen baby peas
- 2 slices of whole wheat sandwich bread
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Method
- Preheat the oven to 375.
- In a medium roasting pan, rub the turkey drumsticks with the vegetable oil and season with salt and pepper.
- Roast the turkey for about 45 minutes, until cooked through.
- Let stand until cool enough to handle, about 10 minutes.
- Cut the turkey meat into 1/2-inch pieces; discard the skin and bones.
- Bring a large pot of salted water to a boil.
- Add the rotini and cook until it is al dente.
- Drain the pasta well.
- Meanwhile, in a large, deep skillet, melt 1 stick of the butter.
- Add the diced shallots and cook over moderate heat until softened, about 4 minutes.
- Add the shiitake and oyster mushrooms and cook until softened, about 5 minutes.
- Add the sage and thyme and cook until fragrant.
- Add the wine, bring to a boil and cook over high heat until reduced by half, about 3 minutes.
- Add the flour and cook over moderate heat, stirring constantly, until moistened, about 1 minute.
- Add the chicken stock, bring to a simmer and cook over low heat until thickened, about 3 minutes.
- Stir in the cream, turkey, peas and pasta and season with salt and pepper.
- Spread the contents of the skillet in a deep, 9-by-13-inch baking dish.
- In a medium microwave-safe bowl, melt the remaining 2 tablespoons of butter.
- In a food processor, pulse the bread until fine crumbs form.
- Add the bread crumbs and Parmigiano-Reggiano cheese to the melted butter and toss.
- Season the bread crumbs with salt and pepper and sprinkle evenly over the casserole.
- Bake the casserole for about 30 minutes, until golden brown on top.
- Serve hot.
