Ingredients:

  • 1 lb penne or rigatoni
  • 1 tsp salt
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 tbsp fresh sage, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 3 cups leftover turkey, cubed
  • 1 cup leftover stuffing, crumbled
  • 1 cup frozen peas or diced carrots, thawed
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions for al dente. Drain and set aside.
  2. Melt 3 tbsp of butter over medium heat. Stir in the minced garlic and chopped sage, cooking until fragrant.
  3. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
  4. Slowly pour in the warmed milk and heavy cream, whisking constantly until the sauce thickens and coats the back of a spoon.
  5. Stir the nutmeg and lemon juice into the sauce.
  6. Fold the cubed turkey, crumbled stuffing, and vegetables into the cream sauce using a spatula.
  7. Gently stir in the undercooked pasta until evenly coated in the sauce.
  8. Pour the mixture into a 9x13 inch baking dish. Evenly distribute the mozzarella and parmesan cheese over the top.
  9. Mix panko breadcrumbs with 2 tbsp melted butter in a small bowl and sprinkle over the cheese.
  10. Bake at 375°F (190°C) for 20-25 minutes until the cheese is bubbling and the crust is golden brown.