Turkey Tetrazzini

An easy twist to Turkey Day leftovers, prepared by Chef Candace Conley.

Makes one 9 x 13 casserole

3 tbsp unsalted butter

1 medium onion, finely chopped

2 medium carrots, finely chopped

2 celery stalks, finely chopped

½ red bell pepper, finely chopped

3 garlic cloves, minced

4 cups cooked turkey, chopped or shredded

4 cups heavy cream

2 tsp dried thyme

½ lb pasta, cooked until just al dente

½ cup grated Gruyere cheese

½ cup Panko bread crumbs

Kosher salt

Ground black pepper

Preheat oven to 350°.

In a large sauté pan, melt butter over medium heat. Add onion, carrots and celery. Cook until softened about 10 minutes. Add red pepper and cook another 5 minutes. Add minced garlic and cook about one minute until very fragrant. Add cooked turkey and warm through about 5 minutes. Add salt and pepper to taste. Set aside.

Pour heavy cream into a large saucepan with thyme and allow to boil over medium heat until cream is reduced by about half and is thickened. Stir in cooked pasta, reduce heat to low and allow to simmer until pasta has released starch and further thickened the sauce.

Pour pasta mixture into the sauté pan with the vegetables and turkey and stir to combine. Taste for seasoning and adjust with salt and pepper.

Butter (or use cooking spray) a 9 x 13 casserole dish. Pour turkey and pasta mixture into the casserole and smooth the top. Cover the top with cheese followed by bread crumbs. Bake for 30 minutes or until the casserole is golden brown and bubbly.

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