Turn day-old Thanksgiving turkey into this creamy, mushroom-laden pasta dish.
2Preheat oven to 375°. Heat oil and butter in a large skillet over medium-high. As soon as butter is melted, add onion, mushrooms, plenty of pepper, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Cook, stirring occasionally, until onion is soft and mushrooms are browned, 10–15 minutes. Stir in thyme and bay leaf, then pour in wine; cook, stirring, until reduced by a third, about 1 minute. Stir in cream and remove skillet from heat. Stir in turkey.
Bake until browned on top and bubbling and turkey is very tender, 50–60 minutes.Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup of pasta cooking liquid. Return pasta to pot.Stir turkey mixture, leftover sides , three quarters of Parmesan, and ¼ cup pasta cooking liquid into pasta to combine. Cook over medium heat, stirring often and adding more pasta cooking liquid as needed, until saucy, about 2 minutes.
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