Turkey Tuesday is back, baby! I’ve missed a few weeks because of work commitments and my travel schedule, but I’m excited to share a new turkey pasta recipe that I tried over the weekend.
It’s another comfort food entree (I know, I know – of course!) that Teacher Man and I really enjoyed. So if you don’t like butter, half-and-half, cheese, pasta, and turkey, then you should probably just ignore this post right now.
As if you can.
I found the original recipe in the most recent issue of Southern Living magazine, which is always a stellar recipe source. I substituted turkey ham for the ham, of course, because I’m all about the whole #SwitchToTurkey movement going on right now.
Serve this with a mixed greens salad and some crusty bread and you’ll be all set. Fair warning – this serves a pretty decent-sized crowd so be prepared for some leftovers if you are (like me) a smaller family of two or three.
If you try it, let me know what you think!
Lara
Ingredients
Method
- Preheat oven to 350°F.
- Melt butter in a Dutch oven over medium. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Whisk in dry mustard, salt, black pepper, and cayenne pepper.
- Gradually whisk in half-and-half and milk; cook, whisking constantly, until thickened, 8 to 10 minutes.
- Whisk in Swiss cheese and 2 oz. Parmesan cheese.
- Remove from heat.
- Stir in pasta, ham, and peas.
- Pour mixture into a lightly greased 13- x 9-inch baking dish.
- Prepare Topping: Process croutons and 2 oz. Parmesan cheese in a food processor until finely ground. Add 1 tablespoon melted butter, and process until combined. Sprinkle over pasta mixture.
- Bake in preheated oven until golden, about 30 minutes. Let stand 10 minutes.