Linguine With Turkey Saute

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.

• Ready In: 22 mins
• Serves: 6

Ingredients

• 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 1/2ounce) can low sodium chicken broth
• 1  teaspoon ground sage
• 2  cups  diced  cooked turkey
• 1⁄4 cup herb stuffing mix, crushed
•  parmesan cheese (optional)

Directions

1. Prepare pasta according to directions (6- 8 minutes).
2. Two minutes before pasta is done, add broccoli flowerets to water.
3. Cook 2 minutes; drain pasta and broccoli in colander.
4. In a large skillet, warm the butter over medium heat.
5. Add the onion, carrots, and celery; saute 3 minutes.
6. Stir in the flour.
7. Add the chicken broth and sage; stir in the turkey meat.
8. Stir until the sauce comes to a simmer; simmer 1 minute.
9. Pour turkey saute over the pasta.
10. Sprinkle the stuffing mix on top.
11. Serve immediately.
12. (We like to spinkle on Parmesean cheese at the table).