So Christmas has come and gone already – does seem to come quicker every year.
If you’re like me you always end up with lots of turkey lying around because you never really know for sure who’s going to show up for Christmas dinner.
It’s always a treat to make those fresh turkey sandwiches the next day and smother them with gravy, and if you’re feeling ambitious on day two, a pot of homemade soup goes a long way.
Once you’re into day four or five, the turkey starts to lose it’s charm.
You could go with a pot pie or an a la King, but a great way to make something different fresh and delicious is to turn it into a gourmet pasta.
This recipe even uses up your extra cranberry sauce (I’ve still got some at the very back corner of the fridge from Thanksgiving), which gives the pasta a unique pink colour and a touch of tang and sweetness.
You’ll notice the turkey is called “previously cooked” instead of “leftover” as I don’t want to hurt the turkey’s feelings.
A great tip is to time the cooking of the noodles with the sauce so that they get tossed immediately in the sauce without rinsing them. Then they’ll cling to the noodles much better.
Enjoy!
Post Holiday Turkey Fettuccini
- 1 lb previously cooked turkey meat, cut in strips
- 1 Tbsp. olive oil
- 1 small onion, minced
- 2 garlic cloves, minced
- 250g mushrooms, sliced
- 2 Tbsp. cranberry sauce
- Salt& pepper to taste
- 2 oz white wine
- 500 ml heavy cream
- 1/2 cup parmesan cheese
- 1 pkg. fettuccini noodles
- Parsley
- Sweat onion, garlic, mushrooms in olive oil and season.
2. Add wine and cream and allow to reduce.
3. Meanwhile cook pasta in plenty of boiling salted water for 7-8 minutes.
4. Finish sauce with cranberry sauce and parmesan.
5. Drain noodles and toss in sauce – serve immediately.
