There is always more than enough food to help celebrate the Thanksgiving
holiday. The leftovers provide opportunities to try new recipes. Here is a
flavorful and healthy pasta dish that makes good use of leftover turkey.
Fettuccine with Turkey Bolognese Sauce
Ingredients
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1 tablespoon olive oil
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1 medium onion (chopped)
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1 medium carrot (chopped)
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1 stalk celery (chopped)
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1 clove garlic (crushed with press)
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1 can (20-ounce) crushed tomatoes
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¼ teaspoon salt plus additional for pasta water
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¼ teaspoon coarsely ground black pepper
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½ cup whole milk
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2 cups chopped, leftover cooked turkey
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1 package (16-ounce) fettuccine or linguine
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1 cup (loosely packed) fresh parsley leaves (chopped)
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½ cup freshly grated Parmesan cheese
Preparation
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In a 12-inch skillet, heat oil on medium until hot. Add onion, carrot, and
celery; cover and cook 8 minutes or until tender, stirring occasionally. Stir
in garlic and cook 1 minute. Add tomatoes, ¼ teaspoon salt, and ¼ teaspoon
coarsely ground black pepper; heat to boiling on medium-high. Reduce heat to
low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in milk and
turkey; heat through.
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While sauce is cooking, in large saucepot of boiling salted water, cook
fettucine as label directs. Reserve 1 cup pasta cooking water. Drain fettucine
and return to saucepot.
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Remove skillet from heat. Add Bolognese sauce, chopped parsley, and grated
Parmesan to fettucine in saucepot and toss to combine, adding cooking water as
necessary if sauce is too thick. Spoon into warm bowls and serve with
additional Parmesan if you like.
