This comforting casserole is the perfect way to use Thanksgiving leftovers. It’s a crowd pleaser, but the recipe can be halved for a smaller meal. Or, go ahead and make the whole thing and enjoy it again the next day. These classic flavors never get old.
12 ounces pappardelle
¼ cup butter
2 cloves garlic, grated (2 teaspoons)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 medium onion, chopped (about 1 cup)
2 ribs celery, trimmed and sliced (about ¾ cup)
10 ounces mushrooms, sliced
¼ cup flour
1 cup dry white wine
3 cups chicken stock
1 cup frozen peas
3 cups diced cooked turkey
1 half pint container heavy cream
1 cup shredded mozzarella cheese
1 cup shredded Pecorino Romano cheese
1 cup shredded parmesan cheese
1 cup panko breadcrumbs
1 tablespoon flat leaf parsley leaves (to garnish)
Preheat oven to 375˚ F.
Cook pappardelle according to directions on package in very salty water while you prep vegetables and turkey.
Melt butter in a large soup pot over medium heat.
Add garlic and stir until fragrant, then add oregano, thyme, salt, onion, celery, and mushrooms. Sauté, stirring occasionally, until vegetables soften and liquid evaporates, about 5 minutes.
Stir in flour and cook for a minute until well blended.
Pour in wine and stock, stir and bring to a boil. Add peas and turkey, then stir in cream.
Add cheeses one at a time, stirring after each addition so they melt and blend together. Fold in pappardelle.
Pour mixture into a 9 x 13 baking dish and spread evenly. Sprinkle a layer of panko breadcrumbs on top. Bake on the middle rack until bubbly and golden brown, about 25 minutes.
Garnish with parsley leaves. Serve with a crisp lemony salad and the rest of the white wine.
Halve the recipe for a smaller meal and bake in an 8 x 8 dish.
Any shape of pasta will work (expect pastina or very small soup noodles).
Pre-shredded cheese saves time.
Use leftover green beans or other vegetables in place of peas.
Buy a nice wine, one that you like to drink, so you can have some with dinner.
Casserole keeps in the fridge for a week.