Turkey & Duck
Mashed Potato and Ham Agnolotti in Turkey Bone Broth
Description
“After eating such heavy food on Thanksgiving, it’s nice to have something lighter the day after,” says 2020 F&W Best New Chef Tavel Bristol-Joseph. His delicate agnolotti, filled with leftover mashed potatoes and ham, feature a smart shortcut—store-bought fresh lasagna sheets—served in a broth made from leftover turkey bones. Store-bought fresh lasagna noodles make a smart shortcut, letting you focus on filling and forming the agnolotti. (This is the perfect task for entertaining family and engaging idle hands.) Both the pasta and the savory broth freeze beautifully, so you can stock your freezer and enjoy this dish weeks after Thanksgiving.
Ingredients
- 2 to 3 pounds leftover turkey bones (from 1 [10- to 12-pound] roast turkey)
- 1 small yellow onion, chopped
- 2 medium carrots, peeled and roughly chopped
- 1 small celery stalk, roughly chopped
- 2 1/2 gallons water, divided
- 2 fresh sage leaves plus 1/2 teaspoon chopped fresh sage, divided
- 2 tablespoons kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 6 ounces leftover ham, chopped (about 1 1/4 cups)
- 1 1/2 ounces Parmesan cheese, grated (about 1/3 cup)
- 1/4 cup leftover mashed potatoes
- 2 tablespoons 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
Directions
- 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 necessary, and discard.
- Transfer broth to a medium saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, 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, spacing 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 cutter, cut between dollops to form agnolotti. Transfer agnolotti to a rimmed baking sheet dusted with semolina. Repeat with remaining pasta, beaten egg, and filling.
- Bring remaining 8 cups water to a boil in a large saucepan over medium-high. Stir in 2 tablespoons salt; return to a boil. Working in 2 batches, boil agnolotti until pasta is al dente, about 3 minutes. Divide evenly among serving bowls, and top with hot turkey bone broth. Drizzle with olive oil, and garnish with parsley. Serve immediately.
