• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
3
Nutritional Information

Per serving

Calories:
545
Protein:
30 g
Fat:
26 g
Carbohydrates:
49 g
Sodium:
886 mg

Credit
Jess Emin / @eatwithjessie

Serves: 8
Prep Time: 25 mins
Cook Time: 40 mins
  1. Cook pasta in salted water to about 3/4 doneness, or quite al dente, as directed on the box. Reserve 1 cup pasta water. Strain and set aside.
  2. Preheat oven to 400°F.
  3. In a very large pot, on low heat, add half the butter and diced onion. Cook the onion until translucent. Add remaining butter, and let it melt, then whisk in the flour and turmeric until they are well incorporated. Cook for a minute or two while stirring frequently.
  4. Adjust heat to medium-to-low. Slowly add milk to the roux mixture while whisking constantly. Keep whisking and simmering until the mixture thickens, about 2 minutes. Add 1 1/2 cup gruyere and 3/4 cup parmesan and stir until completely melted and velvety. Add salt, clove, pepper and 1 Tbsp thyme, and mix.
  5. Add the pasta, pasta water, broccoli and turkey sausage to the pot, and using a rubber spatula gently fold over all the ingredients until they are coated in cheese sauce. Always turn and stir from the bottom to avoid breaking the noodles.
  6. Transfer the pasta mixture to a bake safe casserole dish, something 9x12” or bigger.
  7. In a small bowl combine panko, the remaining parmesan, gruyere, and thyme. Cover the top of the pasta evenly with this gratin mixture.
  8. Bake for 20 minutes or until the top has become crispy and some bits turn golden brown. Serve immediately.

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