Recipe by Judy M.
I came up with this recipe to use some leftover smoked turkey without turning it into Tetrazini or using a cream sauce. I used whatever I had on hand at the time. All measurements of ingredients are approximations.
Top Review by BethH
Made this for dhb and bil. They both thought it was good and seemed healthy. I used rigatoni because that's what I had on hand, otherwise stuck to the recipe closely. I had to use a little extra pasta water and wine because it was a little dry. I'm thinking some parmesan might have been good, may try that if I make it again. It was a good way to make leftover smoked turkey from the traeger... would love to hear other's thoughts on this one
- 1 cup dry rotini pasta
- 2 quarts water
- 2 cups leftover turkey (preferably smoked)
- 2 garlic cloves, smashed & finely chopped
- 1 cup onion, sliced and cut in half
- 4 green onions, coarsely chopped
- 1⁄2 cup celery, sliced
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 1⁄4 cup dry white wine
- 1⁄2-1 cup frozen peas
- 1⁄2 teaspoon poultry seasoning or 1⁄2 teaspoon bell's seasoning
- 1⁄4 cup chopped parsley
- 1 pinch hot red pepper
- salt & pepper
- more olive oil, use a high quality extra virgin
Directions See How It's Made
- Cook pasta in boiling salted water until al dente. Drain, do not rinse set aside.
- Saute garlic, onions, green onions and celery in olive oil until limp but not browned about 5 minutes.
- Add mushrooms, cook until liquid has evaporated.
- Add wine to deglaze the pan.
- Add frozen peas, seasoning, parsley, red pepper, salt & pepper. Cook an additional 2 minutes.
- Add turkey and pasta, cook until heated through. Adjust seasoning.
- Drizzle high quality olive oil over dish to taste before serving. (Or leave it out if you do not want the extra fat/calories).