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Add a photoI was going through my recipes this week and came across this one. No current picture because it's been a while since the last time I made it. Decided to substitute a picture of a Thanksgiving bird instead.
This a good recipe containing turkey, pumpkin and cranberries you can use for dinner. It's a great way to use up leftover turkey from Thanksgiving. You can easily replace it with chicken or pork if you like.
Ingredients
- 1 Lb. Radiatore Pasta, Uncooked
- 16 Oz. Cooked Fresh Pumpkin, Cooled & Pureed
- 3 Cups Cooked Turkey, Chopped
- 1 1/2 Cups Dried Cranberries
- Sauce:
- 1 Tbsp. Vegetable Oil
- 1 1/2 Cups Red Onion, Diced
- 3 Cloves Garlic, Minced
- 1 Tsp. Fennel Seed, Ground
- 12 Oz. Evaporated Skim Milk
- 1/2 Cup 2% Milk
- 2 Tbsp. All Purpose Flour
- 1/2 Tsp. Salt
- 1/4 Tsp. Ground White Pepper
- Garnish:
- 1/4 Cup Grated Parmesan Cheese
- 6 Sprigs Fresh Fennel (Optional)
Directions
- Prepare pasta according to package directions. While pasta is cooking, heat oil in a large, deep non-stick skillet over medium-high heat until hot. Add red onion, garlic and ground fennel seed; sauté 3 minutes.
- Combine milk, flour, salt and pepper until smooth. Stir into saucepan. Bring to boil over medium heat; boil until thickened, stirring constantly.
- Stir in pumpkin, turkey and cranberries until well blended. Reduce heat to medium; cook until heated through, about 3 minutes.
- Drain pasta. Place in large bowl. Add pumpkin sauce and toss. Sprinkle with Parmesan cheese. Serve immediately. Garnished with sprigs of fresh fennel, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 6 servings | |
| Calories 357 | |
| Calories from Fat 100 | 28% |
| Total Fat 11.27g | 14% |
| Saturated Fat 4.69g | 19% |
| Trans Fat 0.06g | |
| Cholesterol 74mg | 25% |
| Sodium 389mg | 16% |
| Potassium 723mg | 21% |
| Total Carbs 41.87g | 11% |
| Dietary Fiber 2.8g | 9% |
| Sugars 29.73g | 20% |
| Protein 24.78g | 40% |
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