NOVEMBER 2020 87- Make the butternut squash filling:
Melt butter in a small saucepan over
medium. Cook, stirring occasionally, until
butter begins to brown, about 3 minutes.
Remove from heat, and stir in squash,
Parmesan, and nutmeg. Transfer squash
mixture to a food processor; process until
smooth, about 2 minutes. Set filling aside. - Preheat oven to 350°F. Grease a 13- x
9-inch baking dish with cooking spray.
Bring a large pot of salted water to a boil
over high. Add lasagna noodles, and cook,
stirring often, 6 minutes. Remove noodles
from water, and let drain. - Spoon half of the mushroom béchamel
in an even layer on bottom of prepared
dish. Top with a layer of cooked noodles;
spread half of the turkey filling over
noodles. Repeat noodle layer; top with
all of the butternut squash filling. Repeat
noodle layer; top with remaining turkey
filling. Repeat noodle layer; top with
remaining mushroom béchamel. Sprinkle
with fontina. Spray a sheet of aluminum
foil with cooking spray (to prevent stick-
ing), and cover lasagna with foil; place on
a large rimmed baking sheet. - Bake in preheated oven 1 hour. Remove
foil, and bake until bubbly and browned,
about 15 minutes. Let stand 30 minutes.
Just before serving, heat butter in a
medium skillet over medium-high. Add
sage leaves, and cook until crisp, 30
seconds to 1 minute. Sprinkle over lasa-
gna. —SARAH GRUENEBERG, MONTEVERDE
RESTAURANT & PASTIFICIO, CHICAGO
MAKE AHEAD Lasagna can be assembled
and refrigerated 1 day ahead. Let stand at
room temperature 1 hour before baking.
WINE Rich, earthy California red: 2017
Ridge Lytton Estate Petite Sirah
Mashed Potato and Ham
Agnolotti in Turkey Bone Broth
PHOTO P. 83
ACTIVE 45 MIN; TOTAL 8 HR 15 MIN
SERVES 4Shaping these delicate agnolotti is a per-
fect way to enlist idle hands. Store-bought
fresh lasagna noodles are a smart short-
cut, letting you focus on filling and shap-
ing the pasta. The long-simmered broth is
key for a flavorful finished dish.2 to 3 lb. leftover turkey bones (from 1
[10- to 12-lb.] roast turkey)
1 small yellow onion, chopped
2 medium carrots, peeled and
roughly chopped
1 small celery stalk, roughly chopped
21 / 2 gal. water, divided
2 fresh sage leaves plus^1 /^2 tsp.
chopped fresh sage, divided
2 Tbsp. kosher salt, plus more to taste1 / 4 tsp. black pepper, plus more to
taste
6 oz. leftover ham, chopped (about
11 / 4 cups)
11 / 2 oz. Parmesan cheese, grated
(about^1 /^3 cup)
1 / 4 cup leftover mashed potatoes
2 Tbsp. chopped fresh flat-leaf
parsley, plus more for garnish
5 (15- x 6-inch) fresh lasagna noodles
1 large egg, beaten
Semolina flour, for dusting
Extra-virgin olive oil, for serving- Preheat oven to 400°F. Place turkey
bones in a single layer on a parchment
paper–lined rimmed baking sheet. Bake in
preheated oven until bones are golden
brown, 30 to 40 minutes. Transfer bones
and any juices on baking sheet to a large
stockpot. Add onion, carrots, celery, 2
gallons water, and sage leaves. Bring to a
boil over medium-high. Reduce heat to
medium-low, and simmer, uncovered,
until liquid has reduced to about 8 cups,
about 6 hours. Pour mixture through a
mesh strainer into a bowl; discard solids.
Skim off fat from surface of broth, if nec-
essary, and discard. - Transfer broth to a medium saucepan.
Bring to a boil over medium-high. Reduce
heat to medium-low, and simmer, uncov-
ered, until reduced to about 2 cups, 1
hour and 30 minutes to 2 hours. Season
to taste with salt and pepper. Cover and
keep warm over low. - While broth is simmering, combine
ham, Parmesan, mashed potatoes,
parsley, chopped sage, and^1 / 4 teaspoon
black pepper in a food processor. Pulse
until mixture is finely chopped and holds
together when pinched, 8 to 10 pulses. - Cut noodles in half lengthwise to make
10 (15- x 3-inch) strips. Arrange 1 pasta
strip on a clean work surface with one
long side facing you. Starting^3 / 4 inch from
left edge, spoon 4 small dollops of filling
(about 1 firmly packed teaspoon each) in
a line down center of pasta strip, spac-
ing dollops about^3 / 4 inch apart. (Dollops
of filling will only take up half the length
of the pasta strip). Brush empty side of
pasta strip with some of the beaten egg.
Fold right short end of pasta strip over
filling so short ends of pasta strip meet.
Using your palms, press lengthwise along
pasta to seal around the filling. If desired,
use a pasta cutter to trim about^1 / 2 inch
from the long sides of filled pasta strip;
discard scraps. Using your thumb and
index finger, pinch the pasta strip between
dollops of filling to seal. Using pasta cut-
ter, cut between dollops to form agnolotti.
Transfer agnolotti to a rimmed baking
sheet dusted with semolina. Repeat with
remaining pasta, beaten egg, and filling.
Turkey and Butternut Squash
Lasagna with Crispy Sage
ACTIVE 35 MIN; TOTAL 2 HR 20 MIN
SERVES 12
Each layer of this rich lasagna leans on
Thanksgiving leftovers in a smart way to
bring big flavor to the table. Sautéed
mushrooms jazz up the creamy béchamel,
while mashed butternut squash provides
a smooth contrast to the turkey filling fla-
vored with leftover gravy and Parmesan.
MUSHROOM BÉCHAMEL
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1 /^2 tsp. kosher salt
1 / 4 cup Marsala or dry white wine
3 cups whole milk
1 cup leftover sautéed mushrooms
4 oz. fontina cheese, shredded (about
1 cup)
Pinch of ground nutmeg
Pinch of black pepper
TURKEY FILLING
4 cups pulled leftover roast turkey,
minced
1 cup leftover turkey gravy
8 oz. Parmesan cheese, grated
(about 2 cups)
2 Tbsp. fresh sage leaves, minced
BUTTERNUT SQUASH FILLING
1 / 4 cup unsalted butter
2 cups mashed cooked butternut
squash
8 oz. Parmesan cheese, grated
(about 2 cups)
1 / 4 tsp. freshly grated nutmeg
ADDITIONAL INGREDIENTS
Cooking spray
1 lb. uncooked dry lasagna noodles
6 oz. fontina cheese, shredded (about
11 /^2 cups)
2 Tbsp. unsalted butter
10 fresh sage leaves
- Make the mushroom béchamel: Melt
butter in a medium saucepan over
medium. Stir in flour and salt, and cook,
stirring often, until mixture begins to turn
a light blond color, about 2 minutes.
Whisk in Marsala until absorbed. Gradu-
ally whisk in milk until combined. Reduce
heat to medium-low; cook, stirring occa-
sionally, until mixture thickens and coats
the back of a spoon, about 10 minutes. Stir
in mushrooms; remove from heat. Add
fontina, nutmeg, and pepper, and stir until
cheese is melted. Set béchamel aside. - Make the turkey filling: Stir together
turkey, gravy, Parmesan, and sage in a
large bowl until combined. Refrigerate
until ready to use.