This light, tasty casserole is a good way to use left-over holiday turkey. It's a healthy alternative to those traditional post-holiday meals of gravy, stuffing and cranberry sauce. This is the recipe as written, but since I find the sage to be a little overpowering, I use less. Sometimes I substitute the sage for dill and add chopped garlic. The beauty of this recipe is that you can flavor it almost any way that you want to; make it spicy or not, depending on your tastes.
- 1 lb linguine or 1 lb spaghetti, uncooked
- 2 cups broccoli florets
- 1 tablespoon margarine or 1 tablespoon butter
- 1 large onion, diced
- 2 carrots, sliced into 1/4 inch rounds
- 2 stalks celery, diced
- 2 tablespoons flour
- 1 (14 1/2 ounce) can low sodium chicken broth
- 1 teaspoon ground sage
- 2 cups diced cooked turkey
- 1⁄4 cup herb stuffing mix, crushed
- parmesan cheese (optional)
- Prepare pasta according to directions (6- 8 minutes).
- Two minutes before pasta is done, add broccoli flowerets to water.
- Cook 2 minutes; drain pasta and broccoli in colander.
- In a large skillet, warm the butter over medium heat.
- Add the onion, carrots, and celery; saute 3 minutes.
- Stir in the flour.
- Add the chicken broth and sage; stir in the turkey meat.
- Stir until the sauce comes to a simmer; simmer 1 minute.
- Pour turkey saute over the pasta.
- Sprinkle the stuffing mix on top.
- Serve immediately.
- (We like to spinkle on Parmesean cheese at the table).