Ingredients1/2 lb (225 g) country-style smoked bacon, diced
2 shallots, diced
1 lb (450 g) shiitake or button mushrooms, sliced
1/4 cup (50 mL) chopped green onion
1/2 cup (100 mL) white wine
1/2 tsp (2.5 mL) summer savory
1 tsp (5 mL) Dijon mustard
2 cups (500 mL) heavy cream (substitute with light cream)
2 lb (900 g) cooked turkey, cubed
1 cup (250 mL) grated fresh Parmesan cheese
2 lb (900 g) penne pasta, cooked and drained
Garnish: fresh chopped parsley
In a large frying pan, sauté bacon until no longer pink but not crisp. Leave 2 tbsp (30 mL) bacon fat in pan, removing excess.
Add shallots, and sauté until translucent. Add mushrooms and green onion; sauté for two minutes.
Add white wine and bring to a boil; reduce and simmer until liquid is reduced by half.
Stir in summer savory, mustard and cream; simmer, stirring occasionally, again until reduced by half.
Add cooked turkey half-way through the second reduction process.
When sauce is reduced, add 3/4 cup (175 mL) Parmesan, reserving the remaining 1/4 cup (50 mL). Serve sauce over pasta. Garnish with fresh parsley and remaining Parmesan. Serve with bread grilled or toasted with garlic butter. Makes 4 to 6 servings.