Turkey and Broccoli Penne al Forno
Serves 6 to 8.
Ingredients:
Cheese Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
• salt and freshly ground white pepper, to taste
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
2 ounces Gruyère cheese, grated, (about 1/2 cup)
1 1/2 teaspoons Dijon mustard
Pasta:
1 1/2 teaspoons salt
4 quarts cool water
1 pound penne pasta
2 tablespoons unsalted butter, divided
1 cup fresh broccoli florets
1 medium white or yellow onion, finely chopped
1 recipe Cheese Sauce
1 1/2 cups leftover turkey, cut into bite-size cubes
• salt and freshly ground white pepper, to taste
1 cup fresh breadcrumbs
1.
For the Sauce: Melt the butter in a heavy saucepan. Stir in the flour and cook over low heat for 3 minutes. Off the heat, add the milk all at once, whisking constantly. Return the pan to the heat and continue whisking until the sauce comes to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 10 minutes. If necessary, strain the sauce when it reaches the desired consistency; season to taste with salt, pepper.
2. Remove from heat and add the cheeses and mustard. Stir until the cheese melts and the sauce is smooth (return to very low heat if necessary). Season with salt and pepper to taste.
3.
For the Pasta: In a large stockpot with a pasta insert, bring salted water to a rolling boil over high heat. Pour in the pasta all at one time, stirring to separate and prevent sticking together; cook until it is tender throughout but with a slight bite. Drain the pasta, transfer to a large bowl and toss with half the butter.
4. Cook the broccoli in rapidly boiling salted water for one minute; drain, then immediately plunge into an ice water bath to stop the cooking. Quickly remove the florets from the ice water and drain thoroughly; pat dry with paper towels.
5. Heat the remaining butter in a sauté pan and sauté the onion until softened and translucent but not browned, about 5 to 7 minutes. Mix the onion, cheese sauce, turkey, and broccoli into the pasta; season with salt and pepper to taste. Turn into a large oiled baking dish and sprinkle with breadcrumbs. Bake in a preheated 425°F oven for 15 minutes until the breadcrumbs are lightly toasted. Let stand 10 minutes before serving.
Make It Light: Substitute nonfat milk; reduce cheese to 2 ounces; reduce butter to 2 teaspoons.
Make It Ahead: Cheese Sauce may be refrigerated up to the three days in advance or frozen up to one month in advance. Cool quickly and completely in an ice water bath prior to storing. Unbaked, the Turkey and Broccoli Penne al Forno can be stored without breadcrumbs up to three days in the refrigerator or one month in the freezer. If frozen, cover with foil and extend baking time by 25 minutes. Remove foil the last 10 minutes of cooking time. Add breadcrumbs just before baking.
B-man
