Creamy Turkey Mushroom Pasta | via MyOtherMoreExcitingSelf.com #tryturkey #serveturkey #switchcircle #turkeyeveryday

Turkey Tuesday is back! I know I’ve been super sporadic about posting turkey recipes in the past few months but that’s just my life right now. Rather than focus on what I haven’t been able to do, I’m just happy today that I can share this fantastic new recipe featuring turkey thighs.

And did I mention it’s basically a one-pot recipe? Brilliant!

I used turkey thighs for this recipe because I love the flavor of dark meat and I think it gives the dish a hearty flavor that holds up well with the mushrooms. However, if dark meat isn’t your thing, you could easily substitute turkey tenderloins or turkey breast. 

Creamy Turkey Mushroom Pasta | via MyOtherMoreExcitingSelf.com #tryturkey #serveturkey #switchcircle #turkeyeveryday

Mmmmm … yummy turkey!

Another tip to make this a very quick weeknight meal – I cooked the turkey thighs the night before in the oven and then just stuck them in the fridge. (Two thighs took about 45 minutes in a 375 degree oven.) I also pre-prepped the onion and garlic so I’d be ready to roll the next night.

Creamy Turkey Mushroom Pasta | via MyOtherMoreExcitingSelf.com #tryturkey #serveturkey #switchcircle #turkeyeveryday

My family really liked this recipe – but of course, we love a good comfort dish like this. If you try it, let me know what you think!

Lara

(Note – I am not compensated to be a part of Jennie-O’s Switch Circle except for the occasional complimentary turkey products to try. Opinions are my own.)

Creamy Turkey Mushroom Pasta | via MyOtherMoreExcitingSelf.com #tryturkey #serveturkey #switchcircle #turkeyeveryday

Creamy Turkey Mushroom Pasta

Ingredients
  

  • 2 turkey thighs cooked, skin removed, and chopped
  • 1 teaspoon dried basil
  • Salt and pepper to season
  • 1 tablespoon olive oil divided
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • cup dry white wine
  • 8- ounces mushrooms sliced
  • 1- quart chicken stock or broth
  • 1 12-fl/oz can evaporated milk
  • cup milk I use skim milk
  • Extra salt and pepper to taste
  • 10- ounces uncooked penne pasta just over 4 cups
  • 1 cup fresh grated parmesan cheese
  • A handful of fresh parsley chopped

Instructions
 

  • Season turkey thighs with dried basil, salt and pepper under the skin. Bake at 375 degrees for approximately 45 minutes - or until the temperature reaches 165 degrees F. as measured by a meat thermometer.
  • Let the turkey cool, remove the skin, and then roughly chop into bit-sized pieces.
  • Heat 1 tablespoon oil to a large Dutch oven.
  • Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes).
  • Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
  • Add the mushrooms and cook for a further 3 minutes, while stirring occasionally.
  • Then, add the broth, milks, salt and pepper, and bring to a gentle simmer.
  • Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
  • Stir in the parmesan cheese until it melts through the sauce.
  • Stir in the turkey.
  • Turkey heat to low and allow to sit for 5 minutes to allow the sauce to thicken and turkey to heat through.
  • Garnish with fresh parsley and extra parmesan, if desired.

Notes

You could substitute heavy cream or half-and-half for the evaporated milk if you so desire.
Adapted from Cafe Delites
Tried this recipe?Let us know how it was!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.