This casserole will feed a crowd, so it is a perfect meal to serve up at a holiday get-together or potluck with friends.
2 tbsp (30 mL) extra virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
2 lbs (1 kg) lean ground turkey
3 tbsp (45 mL) chopped fresh parsley
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground allspice
1 can (14 oz/414 mL) tomato puree or sauce
1 cup (250 mL) turkey stock
1/4 tsp (1 mL) each salt and pepper
3 tbsp (45 mL) fresh or dry breadcrumbs
4 egg whites
1 1/2 cups (375 mL) grated Parmesan cheese
1 lb (450 g) elbow macaroni, cooked
Béchamel Sauce:
1 cup (250 mL) unsalted butter
1 cup (250 mL) all purpose flour
4 cups (1 L) hot milk
4 egg yolks
Pinch ground nutmeg
In large shallow saucepan heat oil over medium high heat. Cook onion and garlic for about 3 minutes or until starting to soften. Add turkey, parsley, cinnamon and allspice; cook, stirring to break up turkey for about 8 minutes or until browned. Add tomato puree, turkey stock, salt and pepper; simmer about 10 minutes or until starting to thicken. Stir in breadcrumbs and set aside.
Béchamel Sauce: In saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook, whisking for about 10 minutes or until starting to thicken and coats the back of a spoon. Remove from heat and whisk in egg yolks and nutmeg.
Stir egg whites and 1 cup (250 mL) of the Parmesan cheese into the macaroni. Spread half of the macaroni mixture into a deep 11 x 17 inch (28 cm x 43 cm) greased casserole dish. Spread with 1 cup (250 mL) of the béchamel sauce. Spread evenly with all of the turkey mixture. Top with remaining macaroni mixture and press to flatten. Pour with remaining béchamel sauce and smooth evenly to coat top well. Sprinkle with remaining Parmesan cheese.
Bake in preheated 350°F (180°C) oven for about 45 minutes or until top is golden brown and bubbly.
Makes 8 to 10 servings.
Prep time: 35 minutes
Cooking time: 45 minutes