0 Picture
Ingredients
- 3 3
- tablespoons olive oil
- 1 1
- cup scallions, finely minced and divided
- 1 1/4 1 1/4
- teaspoons salt, divided
- 3/4 3/4
- teaspoon freshly ground pepper, divided
- 8 8
- ounces white or shiitake mushrooms, sliced
- 2 2
- tablespoons all-purpose flour
- 2 1/2 2 1/2
- cups chicken broth
- 1/4 1/4
- cup fine, dry breadcrumbs
- 1/3 1/3
- cup milk
- 1 1
- cup freshly grated Parmesan cheese, divided, plus more for serving
- 1 1
- large egg
- 1 1
- pound ground turkey
- 2 2
- garlic cloves, minced
- 3 3
- tablespoons minced fresh flat-leaf parsley
- 2/3 2/3
- cup heavy cream
- 1 1
- pound dried pasta, such as rotini, cooked according to package directions
Details
Preparation
Step 1
1. Heat oil in a large skillet or saucepan over medium heat. Add ½ cup scallions, ¼ teaspoon salt, ¼ teaspoon pepper, and mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 2 minutes more. Add broth; cover and simmer 10 minutes.
2. Combine breadcrumbs and milk in a small bowl, and let soak 10 minutes. Combine ½ cup Parmesan, remaining ½ cup scallions, remaining 1 teaspoon salt, remaining ½ teaspoon pepper, and next 4 ingredients in a separate bowl. Stir in breadcrumb mixture, and form into 1½-inch meatballs.
3. Add meatballs to sauce; cover and simmer 20 minutes more. Add cream, and return to a simmer. Add remaining ½ cup Parmesan, and stir until sauce is slightly thickened.
4. Add drained cooked pasta and sauce to pot, and toss gently to combine. Serve with additional Parmesan.
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