Creamy Turkey Vegetable & Pasta (no cream!) – an after Thanksgiving Recipe
Nov 28, 2024
Big on flavor and layered with herbs – a wonderful Fall Pasta using many ingredients you have on hand – lightened-up and delicious!
Method:
This is a FABULOUS recipe – after Thanksgiving with your leftovers AND with Fall ingredients for a wonderful weeknight meal.
The Sauce is amazing and is made quickly… I recommend homemade Chicken Broth with is naturally low in sodium. Dry Sherry is the secret ingredient!
- Cook Pasta al dente – reserve 1/2 cup pasta water! Will add creaminess when stirred in at the end of the recipe
- Make the Lightened up “Cream Sauce.” I use a vintage cast iron enameled paella pan which is wide and open – and all ingredients and be tossed together in it
- Add your cooked vegetables & turkey and important herbs: parsley, thyme and tarragon
- Fold in the al dente pasta, some reserved pasta water and toss
- Spoon into serving bowls and top with grated aged gouda, extra parsley and optional (but love!) garlicky breadcrumbs
I made gluten free – feel free to use any flour.
Thickens beautifully and quickly – gets flavor from garlic, three herbs, gouda cheese, lots of pepper and the sensationally tasty Dry Sherry – the secret flavoring ingredient!
Vegetable Suggestions:
I used leftover roasted Brussel Sprouts, quartered and Kabocha Squash.
Use what you have – or steam up some green beans or haricot vert and toss them in.
Enjoy this wonderful pasta!
Karen
Also see:
Karen’s After Thanksgiving Recipes with your Leftovers
Creamy Turkey Vegetable & Pasta (no cream!) – an after Thanksgiving Recipe
Big on flavor layered with herbs, a wonderful Fall Pasta using many ingredients you have on hand
Equipment
- 1 large pan like a paella pan
Ingredients
- 8 ounces pasta, I use Gluten Free Parpadelle, Irollo from Italy
Vegetables:
- 1/2 cup cooked winter squash*, such as butternut or Kabocha, 3/4" dice
- 1/2 cup cooked brussel sprouts*, halved roasted
Pasta Sauce:
- 2 tablespoons unsalted butter, I use Organic
- 2 1/2 teaspoons garlic, peeled, finely grated or minced
- 2 tablespoons gluten free flour blend, (use regular flour if not gluten free)
- 1/2 teaspoon freshly cracked black pepper
- 2 big pinches chili flakes
- 1 1/4 cup chicken broth, preferably homemade or low sodium
- 1 cup milk, full fat
- 2 tablespoons dry sherry
Other Ingredients:
- 1 cup fresh turkey (white meat), cut into batonettes 1/2" x 1 1/2"
- 1/2 cup gouda cheese, shredded
- 1/2 cup pasta water, (saved from your cooked pasta)
- 4 tablespoons aged gouda cheese, optional for topping
Herbs:
- 1 teaspoon fresh thyme leaves, minced
- 1 teaspoon fresh tarragon , chopped
- 2 tablespoons fresh parsley, chopped, divided
Instructions
Pasta:
- Cook pasta in plenty of boiling water until al dente – remove and reserve 1/2 cup pasta water! then drain (will be folded into the sauce.)
Creamy Sauce: (while the pasta cooks)
- In a large paella pan, add 2T. butter and garlic, cook over low heat 2 minutes until fragrant. Add the flour, black pepper and chili flakes, stir one minutes to create a roux.Add the chicken broth and dry sherry. Raise heat to high, stir well with a wire whisk until just thickened. Add milk, stir until thickened and creamy, 1 minute. Turn heat off.
- Add the thyme, tarragon, and ONE tablespoon parsley. Taste for salt.Add the vegetables, turkey and gouda cheese, stir gently to combine.
- Add 1/3 cup pasta cooking water and the cooked pasta, stir well. Taste the sauce – check for seasonings – add the remainder pasta water if needed (not too much, do not dilute the flavors of the sauce; added for creaminess.) Serve in individual bowls, sprinkle with remaining 1 T. parsley and aged gouda.Enjoy!
Notes
*Vegetables: I use leftover vegetables from Thanksgiving.
I love adding a winter squash, for green vegetable, string beans would also be nice. Garlicky Breadcrumbs; Ingredients: 1/4 cup fresh breadcrumbs (crusts removed.) 1/4 teaspoon minced garlic, 1 teaspoon minced parsley, 1 1/2 teaspoons EVOO, pinch each sea salt & pepper.
Add all breadcrumb ingredients together in a small bowl. Stir with a spoon. Toast in a skillet or 325 degree oven until golden. Optional Topping: Your leftover stuffing; chop small and toasted. This recipe may not be reproduced without the consent of its author, Karen Sheer.
I love adding a winter squash, for green vegetable, string beans would also be nice. Garlicky Breadcrumbs; Ingredients: 1/4 cup fresh breadcrumbs (crusts removed.) 1/4 teaspoon minced garlic, 1 teaspoon minced parsley, 1 1/2 teaspoons EVOO, pinch each sea salt & pepper.
Add all breadcrumb ingredients together in a small bowl. Stir with a spoon. Toast in a skillet or 325 degree oven until golden. Optional Topping: Your leftover stuffing; chop small and toasted. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 496kcalCarbohydrates: 53gProtein: 30gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 88mgSodium: 447mgPotassium: 485mgFiber: 2gSugar: 5gVitamin A: 2610IUVitamin C: 17mgCalcium: 326mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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