Turkey
Turkey Tetrazzini

Turkey Tetrazzini

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We have some roasted turkey breast in the fridge from last night’s dinner so I am using it tonight in this rich and velvety pasta dish. Right before serving, I top the pasta with crispy, crumbled bacon.

Ingredients:

8 servings of fettuccine, cooked and drained

2 cups of cubed turkey

1 18-oz package of sliced mushrooms

3 slices of crisp bacon, crumbled

4 tablespoons of butter

6 tablespoons of flour

1 cup of heavy cream

1 1/2 cups of milk

salt & pepper

3 leaves of basil (for garnish)

In a large saucepan, melt butter.  Add flour and stir until combined.  Add cream.  Stir until all lumps are dissolved.  Add milk, salt and pepper.  Allow the sauce to thicken over low heat for about 10 minutes.  Stir occasionally.

Add turkey and mushrooms to the sauce.  Heat another 5 minutes.  (If the sauce becomes too thick, you can add more milk or water to thin.)

Pour mixture over pasta.  Top with bacon bits and basil.

Winter Kale Salad with Turkey, Apples and Candied Pecans

Winter Kale Salad with Turkey, Apples and Candied Pecans

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If you roasted a turkey yesterday, hopefully you reserved a few slices to put in this delicious kale salad with apples and candied pecans.  Once your salad is put together, top it with this easy recipe for tangy, sweet balsamic vinaigrette.

Ingredients:

1 bag of baby kale, pre-washed

1 cup of chopped turkey

1 Fuji apple, cored and diced

1/4 cup of candied pecans

4 Tbsp of crumbled blue cheese

Balsamic Vinaigrette Dressing:

1/4 cup of balsamic vinegar

1/3 cup of olive oil

1 tsp of minced garlic

2 tsp of brown sugar

1 Tbsp of dijon mustard

Salt and pepper

Assemble salad with ingredients listed.  To make the dressing, in a mason jar, pour balsamic vinegar, oil and remaining ingredients.  Shake vigorously.  Serve.  (Store any remaining dressing in the refrigerator for up to 7 days.)