Gratin Of Penne, Turkey, And Mushrooms

Recipe Ingredients

12 oz	340g	Penne
2 tablespoons	30ml	Butter - (1/4 stick)
2/3 cup	157ml	Sliced shallots - (abt 5)
1 lb	454g / 16oz	Mushrooms - sliced
2 tablespoons	30ml	Chopped fresh thyme
1 1/2 cups	355ml	Turkey gravy (preferably homemade)
1 1/2 cups	219g / 7.7oz	Coarsely-grated Gruyère cheese - (packed) - abt 6 oz, divided
1/2 cup	118ml	Whipping cream
3 cups	187g / 6.6oz	Diced cooked turkey meat - (abt 1 lb)

Recipe Instructions

Position rack in top third of oven; preheat to 350 degrees. Butter 13- by 9- by 2-inch glass or ceramic baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.

Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add shallots; saute 1 minute. Add mushrooms and thyme; saute until mushrooms are tender and dark brown, about 12 minutes. Add pasta, gravy, 1 cup cheese, and cream to mushroom mixture; stir to blend. Mix in turkey. Season to taste with salt and pepper.

Transfer to prepared baking dish. Sprinkle with remaining 1/2 cup cheese. Bake gratin until sauce is bubbling around edges and tips of pasta are golden brown, about 25 minutes. Let stand 5 minutes and serve.

This recipe yields 6 to 8 servings.

Source:
Bon Appetit, November 2004

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