Holiday meals are a labor of love for those who prepare the usual turkey or ham and all the trimmings for family and friends. The meal is a lot of work, though, so it’s nice to have a one-pot dinner the next day.
If you prepared a smoked turkey for Thanksgiving, this recipe is a great way to use the leftovers. This pasta dish is simple and easy to prepare and requires minimum cooking time, since the turkey is already cooked. By using evaporated, skim milk and Neufchatel cream cheese, you can also cut back on calories if you’re watching your waistline following a big Thanksgiving feast. Happy Thanksgiving!
ONE-DISH SMOKED TURKEY PASTA
8 ounces (3 1/2 cups) uncooked bow-tie pasta (farfalle)
2 cups halved small Brussels sprouts (or quartered large ones)
1 1/2 cups julienne-cut carrots
1 tablespoon butter or margarine
1/4 cup finely chopped green onions
1 1/2 cups evaporated milk
2 tablespoons dry white wine
4 ounces cream cheese
4 tablespoons creamy horseradish sauce
2 cups chopped smoked turkey
Sprigs of parsley for garnish
Bring 12 cups water to a boil in large saucepan. Add pasta, Brussels sprouts and carrots; return to a boil and boil over medium-high heat for 15 to 20 minutes or until pasta and vegetables are tender.
Meanwhile, spray a large skillet with nonstick cooking spray. Heat butter until hot; add onion, cook and stir 2 to 3 minutes or until tender. Using wire whisk, stir in milk, wine, cream cheese and horseradish sauce; cook and stir until smooth and slightly thickened. Add turkey; cook only 2-3 minutes or until thoroughly heated, stirring occasionally.
Drain pasta and vegetables; arrange on serving platter and top with turkey/horseradish sauce. Garnish with sprigs of parsley.
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