When the world feels like a roiling cesspool of abuse, shootings, and presidents tweeting personal insults about foreign leaders with nuclear weapons, it’s important to remember the simple things that bring you joy, like delicious and (reasonably) healthy food.
My church had our annual Thanksgiving luncheon after worship on Sunday, and I came home with a giant bag of turkey. So many options, but since I leave for New York on Thursday, so little time. I also had a bunch of random vegetables that needed to be used before I leave.
You guys, I MADE SOMETHING AMAZING.
Since many of us are about to find ourselves with loads of extra turkey, I thought I’d share this with you all, because it was easy, invites any number of variations, and in case I didn’t mention this, it was amazing. I felt like I was eating in a swanky restaurant instead of balancing my bowl while huddling on my couch. When you finish all the other Thanksgiving leftovers and still have to do something with all the turkey, I give to you this delicious option: Leftover Fettuccini.
Fettuccini (or some other pasta)
Chopped up turkey leftovers
Better Than Bouillon chicken base
White wine (I used a Pinot Gris, but anything not too sweet would work)
Grated parmesan cheese
Nope, I didn’t list amounts, because IT DOESN’T MATTER. I mean, don’t dump the whole bottle of wine in there or use twelve cloves of garlic. Use sense. But really, whatever amount of the main ingredients that you have will work. If you have some other vegetables you’re trying to get rid of, they would probably also be good. What the heck, get crazy and use chicken instead of turkey. The point here is to make really good food with what you have. Don’t happen to have heavy cream? Oh well. Use a little of the water you used to cook the pasta to thicken the sauce instead.
Cook the pasta.
Sauté the garlic in a tablespoon or so of olive oil. After about a minute, add the tomatoes and mushrooms. Salt and pepper lightly. When the mushrooms brown and the tomatoes soften, add the turkey and sauté for 1-2 minutes.
Add butter (I used 1-2 tbsp.), cream (1/3 cup), wine (1/2 cup), Better Than Bouillon (1 tsp), and juice of half a lemon; bring to a boil and let simmer. Stir in parmesan and spinach, and continue simmering until the sauce thickens and the spinach wilts.
Toss with pasta. Turn off the news. Eat. Be Happy.