Monday, January 4, 2016

Turkey Time! Part 2

Here is another great recipe to help you use up your turkey leftovers.

Turkey Fettuccine Skillet


8 ounces uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
1 teaspoon canola oil
1 cup sliced fresh mushrooms
2 cups fat-free 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 cubed cooked turkey breast
3/4 cup shredded part-skim mozzarella cheese


Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet coated with cooking spray, saute 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 just until melted.

Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 inches from the heat for 2-3 minutes or until cheese is melted.

Yield: 6 servings.

Nutrition information: 1 cup equals 361 calories, 7 g fat, 76 mg cholesterol, 343 mg sodium, 38 g carbohydrate, 2 g fiber, 34 g protein.

Source: Taste of Home. You can find it here.

Notes: By the time I made this, I only had dark turkey meat left in my leftovers. It worked, but it would have been much better with turkey breast meat. I also didn't do the broiling step. I just didn't feel like it was necessary. Rather than using mozzarella (which I discovered that I was actually out of at the last minute), I sprinkled the top with additional Parmesan cheese. Since it was a little monotone in color (mostly brown and white), I decided to sprinkle the top with some chopped Italian parsley. It was really a nice addition. Not only did it look pretty, but it added a bright and fresh aspect to the dish. All in all, this recipe is a keeper and definitely a great way to use up your turkey leftovers.

Above: Here it is sprinkled with only Parmesan, and without the Italian Parsley.

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