Assuming Uncle George doesn’t go completely crazy, you’re likely to have some leftover turkey come this Thursday night.
Rather than simply reheating dishes and having Thanksgiving, Part II, try this easy-to-prepare dish that lends some different flavors to the bird.
It matches nicely with Chardonnay, Pinot Noir or rosé-style wines, and this recipe yields 6 servings (unless Uncle George stayed the night, in which case the number of servings may be fewer).
TURKEY FETTUCCINE SKILLET
- 8 oz. uncooked fettuccine
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 garlic cloves, minced
- 1 teaspoon canola oil
- 1 cup fresh mushrooms, sliced
- 2 cups non-fat milk
- 1 teaspoon salt-free seasoning blend
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1/2 cup fat-free half-and-half
- 1/3 cup grated Parmesan cheese
- 3 cups cooked turkey breast, cubed
- 3/4 cup shredded part-skim mozzarella cheese
- Cook fettuccine according to package directions.
- Meanwhile, in a large ovenproof skillet coated with cooking spray, sauté the onion, celery and garlic in oil for 3 minutes.
- Add mushrooms; cook and stir until vegetables are tender.
- Stir in the milk, seasoning blend and salt. Bring to a boil.
- Combine cornstarch and half-and-half until smooth; stir into skillet. Cook and stir for 2 minutes, or until thickened and bubbly. Stir in Parmesan cheese until just melted.
- Stir in turkey.
- Drain fettuccine; add to turkey mixture. Heat through.
- Sprinkle with mozzarella cheese.
- Broil 4 to 6 inches from the heat for 2-3 minutes, or until cheese is melted.