Saturday, June 30, 2012

Turkey Star Trek-azini!

"Beam me up scotty!" - Captain James Tiberius Kirk

Looking for an easy dish to serve at your next trek night? Here it is! This filling casserole is great for pleasing the crowd and the flavor is most definately out of this world! 

1  Box Garden variety Pasta ( Tri-color, 16 oz. ) 
1 oz. Sun-dried tomatoes (Not the ones packed in oil)
1 1/2 cups fresh shiitake mushrooms (cleaned, stemmed, and sliced) 
1/2 small red onion ( Chopped ) 
3 tbsp. butter
1/4 cup flour ( All-Purpose ) 
1 tsp. salt 
1 tsp. pepper
1/8 teaspoon ground nutmeg
1 1/2 cups half & half
1 cup chicken stock
2 turkey breast ( Cooked and cut into chunks) 
1 cup broccoli
1 cup cauliflower
1/2 cup Carrots ( sliced into medallions ) 
2 tablespoons dry sherry
1 tsp. italian seasoning
1 tbsp. garlic powder
2 cups fresh baby leaf spinach
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly and boil uncovered until pasta is al dente.

Place dried tomatoes in a small bowl. Add enough hot water to cover; soak for 10-15 minutes, or till softened. Drain and pat dry. Chop tomatoes; set aside.

Meanwhile, in a large saucepan cook mushrooms and onion in melted margarine or butter till tender. add salt and pepper

 Stir in flour, nutmeg, italian seasoning and garlic powder. Add half-and-half, light cream, or milk and chicken broth all at once. 

Cook and stir until sauce is thick and bubbly. 

Add turkey, broccoli, cauliflower, carrots, sherry, and chopped tomatoes. 

Pour half of the past mixture into a 2-quart rectangular baking dish. Add spinach spreading out into an even layer. Top with remaining pasta mixture.  

Sprinkle with Parmesan cheese and almonds. Bake in a preheated 350 degrees oven for 20 minutes, or until heated through. Serve immediately.

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