Sadly, Thanksgiving is over, but thankfully, my turkey leftovers are gone as well! Like many of you, I am sick of eating them, so today I was trying to come up with creative ways to utilize the turkey. I had pretty much only the white meat left (turkey breast) which gets so dry and flavorless. I don’t care how much better it is for me, everyone knows that dark meat is the best and hence it’s gone first. I came up with this recipe which makes this dry white turkey meat so juicy and good, you will forget this pasta is made from leftovers! Hint: think cream and cheese 😉
Ingredients (for about 4 servings)
About 1lb. roasted turkey, chopped (or chicken)
3 celery stalks (with leaves), chopped
1 onion, peeled and chopped
4-5 garlic cloves, peeled and chopped
1/2 cup whole or 2% milk
1/2 half and half
1/2 cup dry white wine
3 tablespoons olive oil
1/8 teaspoon ground nutmeg
1/2 teaspoon ground coriander seeds
Handful of fresh parsley leaves, chopped
1/3 grated Parmesan cheese plus more for serving
1 lb. short pasta (I had Rotelle; oriechiette, fusili or penne would also be good)
- Heat the olive oil in a large pan, add onion and garlic and cook, stirring on a medium heat for about 4-5 minutes, until the onion is translucent. Add the celery and cook for another few minutes.
2. Add the turkey and white wine, sprinkle with nutmeg and ground coriander, season with salt and pepper, stir well and cook for about 10 minutes, stirring occasionally until the meat becomes brown-ish and all the wine is evaporated.
- Add the milk and half and half (if the sauce looks dry, add more milk) and cook on low heat for another 5 minutes. Add Parmesan cheese and parsley and stir well.
- Meanwhile, cook the pasta according to the instructions on the box. Drain and mix with the sauce. Serve immediately with grated Parmesan cheese. I served on a bed of fresh arugula with lemon juice – it was a huge hit!!!