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
- 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.
- 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