Turkey Parmesan Baked Rotini

It's the Thanksgiving weekend here in Canada and this recipe looks past the serving of the traditional turkey dinner, to the inevitable leftovers. I always have turkey stock on hand in my kitchen made from boiling the turkey bones and scraps. If I don't have time to do this on the day we have turkey, I freeze the scraps and bones and make it later; often making large batches from the remainders of several turkeys. I freeze the stock in pint sized containers and use it for soups, stews and in this recipe as a base for the sauce. This is a great comfort food recipe and will be a much appreciated supper on a chilly autumn evening.

In the microwave, scald
2 ½ cups whole milk
1 ½ cups turkey stock

In a medium saucepan over medium heat, cook together for 2 minutes
1/3 cup butter
3 tbsp flour
¼ tsp black pepper
½ tsp sea salt

Whisking constantly, slowly pour in scalded milk and turkey stock. Continue to cook for 2 more minutes stirring constantly. Stir in:
2 tbsp dry summer savoury
2 tbsp Dijon mustard

In salted boiling water, cook, just to al dente

3 cups uncooked rotini pasta

Drain and set aside.

3 cups leftover cooked turkey, cut in chunks
1 cup freshly grated parmesan cheese
3 cups grated low fat mozzarella cheese
1 cup chopped button mushrooms (optional)
1 large roasted red pepper, chopped (optional)
8 slices precooked bacon, cut in small pieces

Grease the bottom and sides of a large casserole dish. Place half of the cooked rotini pasta in the bottom of the dish. Layer the casserole with half the turkey, half the parmesan cheese, half the bacon, and half the sauce. Repeat these layers and top with the grated mozzarella cheese.

Bake for about 45 minutes to an hour or until the casserole is bubbling and the top is golden brown.