Turkey Tetrazzini with Fontina, Mushrooms & Radicchio

This delicious casserole makes good use of Thanksgiving’s lingering bounty.  Enjoy it immediately or prepare in advance and re-heat at 350 for 30 minutes before serving. It’s just as good, if not better, the day after.

Makes 4 to 6 servings

2 tablespoons butter, plus 2 teaspoons to grease casserole dish
3/4 cup coarse dry breadcrumbs
4 tablespoons olive oil
2 tablespoons grated Parmesan (preferably Grana Padano or Parmigiano Reggiano)
1 pound Wiltbank Farm shitake and oyster mushrooms*, cleaned and sliced 1/8 to 1/4 inch thick
¼ cup dry white wine
1 radicchio head, halved, cored and cut into thin ribbons
4 fresh sage leaves, chopped
2 medium shallots, diced
½ cup all-purpose flour
6 cups low-fat milk
1 ½ cups (4 ounces) diced Fontina cheese**
8 ounces egg pappardelle pasta
3 cups shredded or diced roast turkey

*Substitute any fresh mushroom of your choice if not available.
**Substitute grated cheddar or Gruyere if desired.

Position a rack in the center of the oven and heat the oven to 350°F.

Butter a 3-quart casserole.

Bring a large pot of salted water to a boil. In a small bowl, mix the breadcrumbs, 1 tablespoon of the olive oil and Parmesan. Set aside.

Heat the remaining olive oil in large skillet over medium-high heat. Add the mushrooms, and cook, tossing or stirring often, until softened and just beginning to brown, about 8 minutes. Pour in the white wine and reduce completely. Add the radicchio and sage and cook just long enough to wilt the radicchio, 1 or 2 minutes. Season to taste with salt and pepper and set aside.

Melt the butter in a medium heavy-bottom saucepan over medium heat. Add shallots and cook, stirring, until they soften, 1 to 2 minutes. Stir in the the flour and whisk constantly until fully blended into the butter. Gradually whisk in enough of the milk to form a thick, smooth paste. Whisk in the remaining milk in a steady stream. Season with salt and pepper, and bring to a boil over medium-high heat, whisking constantly. Reduce the heat and simmer for 2 minutes, whisking constantly. Turn off the heat and stir in the Fontina. Taste, then and season with more salt and pepper if desired. Set aside.

Cook the pasta in the boiling water until al dente according to package instructions. Drain and transfer to a large mixing bowl. Gently stir in the turkey, mushroom and radicchio mixture. Pour in the sauce and mix until just combined. Transfer to the buttered casserole, shaking the pan gently to evenly distribute pasta.

Sprinkle the breadcrumbs over the pasta. Bake until bubbly and golden brown, 50 to 60 minutes. Let rest slightly 10 to 20 minutes. The casserole will firm up slightly and will the perfect temperature to serve.

 

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