One Pot Turkey Mushroom Pasta

One Pot Turkey Mushroom Pasta
Print Recipe
    Servings Prep Time
    4 people 20 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    4 people 20 minutes
    Cook Time
    25 minutes
    One Pot Turkey Mushroom Pasta
    Print Recipe
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      25 minutes
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      25 minutes
      Instructions
      1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
      2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
      3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.

      Savory Mushroom Bread Pudding


      Savory Mushroom Bread Pudding
      Print Recipe
        Servings
        10-12 people
        Cook Time Passive Time
        60 minutes 70-75 minutes
        Servings
        10-12 people
        Cook Time Passive Time
        60 minutes 70-75 minutes
        Savory Mushroom Bread Pudding
        Print Recipe
          Servings
          10-12 people
          Cook Time Passive Time
          60 minutes 70-75 minutes
          Servings
          10-12 people
          Cook Time Passive Time
          60 minutes 70-75 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
          2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
          3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
          4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.