You have probably come across Turkey Tetrazzini at some point in your culinary travels. If, like me, your experience of it is mostly from your college dining hall days, you'd probably join me in not being eager to replicate it. But I did take away from that dish the notion that turkey and mushrooms can go well together. So when I had a lot of leftover turkey breast on hand, I set about making this pasta dish--much lighter than the creamy casserole dish I was served back at Winthrop House!
2 to 3 cups cooked turkey leftovers, cut into bite sized pieces
1/2 onion
2 cloves garlic
12 ozs sliced mushrooms
1/3 cup red wine
2 tbsp butter
2 tbsp olive oil
12 ozs linguine
2/3 cup pecorino romano cheese
1 tsp chopped fresh rosemary
1 tsp dried thyme
salt & pepper to taste
Begin boiling the water for the linguine. Heat 1 tbsp olive oil in a large skillet over medium heat, then add the onion and saute. When the onion has softened, after 5 minutes or so, stir in the garlic and cook for another couple minutes. Add 1 tbsp of butter, and when melted, stir in the mushrooms, and add the rosemary, thyme, and salt & pepper to taste. Cook until the mushrooms begin to soften, about 5 minutes. Stir in the wine, and cook it down for about 5 minutes. Start cooking the pasta according to package directions around the time you add the wine.
After the wine has cooked down, finish the mushroom preparation by adding the other tbsp of butter. Then stir in the leftover turkey and heat until the meat is warmed up. Keep on low heat until the pasta is done.
Drain the pasta when it is done, then toss with the turkey and mushroom mixture, then stir in the cheese.
Wine Pairing: Turkey and mushrooms sure said Pinot Noir to me. Went with the
Pennywise Pinot Noir and wasn't disappointed with this good value.
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