Thursday, 11 October 2012

Pasta & Turkey with Broccoli in Mushroom Sauce

Ohlookit'smoreturkey. In a more traditional left-over turkey presentation, but nothing wrong with that. This is the last of it though, I promise.

We have finally admitted to ourselves that we don't have what it takes to grow broccoli very successfully and are now actually willing to buy some. Good. I love broccoli, and I missed it when all we would get were a few mingy sprigs from our garden. (After waiting all summer.)

I abstained from adding peppers for once. This is a more mild, Canadian-childhood type dish, and they did not seem quite appropriate. They are still sitting all over the kitchen in tubs though. 

4 servings
40 minutes prep time


Make the Sauce:
200 grams (1/2 pound) button mushrooms
1 small onion OR 2 shallots
2 cloves of garlic
2 tablespoons mild vegetable oil
1 teaspoon savory, thyme, basil or oregano
1/2 teaspoon salt
1/4 cup flour
2 cups turkey stock
2 cups diced cooked turkey
1 cup rich milk or light cream

Clean and cut the mushrooms in halves or quarters, depending on their size. Peel and mince the onion or shallots. Peel and mince the garlic.

Heat the oil in a large skillet. Cook the mushrooms and onions until soft and slightly browned. The mushrooms should go into the pan first, and be about half cooked by the time the onions are added. Season with the herb of choice, and add the garlic and flour. Continue cooking for a minute or two longer, stirring well, until the garlic is fragrant and the flour is well mixed in and no signs of raw flour remain.

Slowly mix in the turkey stock, until the mixture is smooth and starting to thicken. Add the turkey, and simmer for about 10 minutes until heated through. Stir regularly. Mix in the milk or cream and heat through.

Finish the Pasta & Broccoli:
250 grams (generous 1/2 pound) dry pasta
1 head broccoli (about 4 cups when chopped)
 
Just before you chop the vegetables, put a large pot of salted water on to boil. Wash, trim and chop the broccoli into smallish bite-sized pieces.

When the water comes to a boil and all the vegetables have been chopped, and the mushrooms put into the skillet to cook, add the pasta to the boiling water and cook until done, according to the package. Add the broccoli about 5 minutes before the pasta is to be done. Stir regularly.

When the pasta is done and the sauce is ready - the milk or cream should go into the sauce when the pasta has just a minute or two left to cook - drain the pasta and broccoli. Toss them in the finished sauce.

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