Gratin Of Penne, Turkey, And Mushrooms
- 12 ounces penne
- 2 tablespoons (1/4 stick) butter
- 2/3 cup sliced shallots (about 5)
- 1 pound mushrooms, sliced
- 2 tablespoons chopped fresh thyme
- 1 1/2 cups turkey gravy (preferably homemade)
- 1 1/2 cups (packed) coarsely grated Gruyere cheese (about 6 ounces), divided
- 1/2 cup whipping cream
- 3 cups diced cooked turkey meat (about 1 pound)
- Position rack in top third of oven; preheat to 350u0b0F. Butter 13x9x2-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.
penne, butter, shallots, mushrooms, thyme, turkey gravy, gruyere cheese, whipping cream, turkey meat
Taken from www.epicurious.com/recipes/food/views/gratin-of-penne-turkey-and-mushrooms-231092 (may not work)