Archive for November, 2013

More Turkey Leftovers? More Recipe Ideas!

Saturday, November 30, 2013
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We’re still in full “Thanksgiving Leftover Mode” at our house, with the boys requesting hot open-faced turkey sandwiches for both lunch AND dinner yesterday.

Happy to oblige with that deliciousness – no arguments here.

But if you’re looking for something a bit more creative, here’s a recipe that brings turkey, pumpkin and cranberries together in an unusual pasta dish.

The combination sounds a bit odd, I know. But pumpkin pairs well with savory flavors so the garlic, scallions and fennel called for here shouldn’t scare you. Throwing cranberries into the mix admittedly throws me a bit but, hey, live a little!

 

Pasta with Pumpkin Sauce, Turkey & Cranberries

 

1 lb. bowtie or any medium pasta shape, uncooked

1 tbsp. olive or vegetable oil

1 1/2 cup sliced scallions, white and green parts

3 cloves garlic, minced

1 tsp. fennel seeds

1 12-oz. can evaporated skim milk

1/2 cup low-fat milk

2 tbsp. all-purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

1 15-oz. can solid pack pumpkin

3 cups chopped cooked turkey

1 1/2 cups dried cranberries

1/4 cup freshly grated Parmesan cheese

6 fresh fennel sprigs (optional)

 

  1. Prepare pasta according to package directions. While pasta is cooking, heat oil in a large, deep non-stick skillet over medium-high heat until hot. Add scallions, garlic and fennel seeds; sauté 3 minutes.
  2. Combine milk, flour, salt and pepper until smooth. Stir into saucepan. Bring to boil over medium heat; boil until thickened, stirring constantly. Stir in pumpkin, turkey and cranberries until well blended. Reduce heat to medium; cook until heated through, about 3 minutes.
  3. Drain pasta. Place in large bowl. Add pumpkin sauce and toss. Sprinkle with Parmesan cheese. Serve immediately. (Garnished with sprigs of fresh fennel, if desired.)
    Recipe courtesy www.pastafits.org

Give Turkey Leftovers a Little Mediterranean Flair

Friday, November 29, 2013
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We enjoyed a super-traditional Thanksgiving menu at our house yesterday featuring a bounty of family-favorite recipes. A simple herb-roasted turkey, dressing, mashed potatoes, gravy, green beans, sautéed Brussels sprouts, sweet potato casserole and rolls. 

And I’m sure we’ll scarf down our fair share of traditional leftovers today. 

But come tomorrow, I’m thinking we’ll be ready to throw a few new flavors into the turkey-leftover equation. 

Check out this recipe for a lively turkey casserole that uses artichokes, roasted red peppers and Kalamata olives to give your Thanksgiving bird some Mediterranean flair! 

 

Mediterranean Turkey Casserole
1 lb. penne pasta or any medium pasta shape, uncooked

1 14 1/2-oz. can low-sodium chicken broth

1 cup skim milk

1 tsp. salt

1/4 cup cornstarch

2 cups chopped cooked turkey

1 14-oz. can artichoke hearts, drained and quartered

1 7 1/2-oz. jar roasted red peppers, drained and sliced

9 Kalamata olives, pitted and sliced

1/2 cup grated part-skim mozzarella cheese

1/2 cup white wine

1 tsp. fresh lemon juice

1/2 tsp. black pepper

Vegetable oil cooking spray

2 tbsp. grated Parmesan cheese

 

  1. Prepare noodles according to package directions; drain. Stir the broth, milk, salt and cornstarch together in a large pot or Dutch oven until the cornstarch is dissolved. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and pepper.
  2. Heat oven to 350 degrees. Spray a 3-quart baking dish with cooking spray. Spoon noodle mixture into dish and sprinkle with Parmesan cheese. Bake until bubbling around the edges, about 35 minutes. Let stand 5 minutes before serving.
    Recipe courtesy www.pastafits.org