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Rachael Ray Turkey Pasta
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Print Share: Comment on this recipe Ingredients 2 tablespoons EVOO – Extra Virgin Olive Oil | |
4 tablespoons | butter |
1 | onion, finely chopped |
2-3 cloves | garlic, chopped |
Salt | |
pepper | |
4 tablespoons | flour |
1/2 cup | dry white wine |
1 1/2 cups | turkey gravy or stock |
2 cups | milk |
1 cup | grated Parmigiano-Regginano cheese |
1 pound | chopped cooked leftover turkey |
11/2 cups | vegetables |
Toppings: homemade breadcrumbs, chopped toasted leftover stuffing or Panko mixed with melted butter and Parm cheese | |
1 pound | egg noodles or egg pasta cooked to al dente |
Yields: 6
Preparation
Preheat oven to 375ºF.
Heat EVOO in a skillet over medium to medium-high heat; add butter and melt into oil. Add onions and garlic, and season with salt and pepper. Add flour and stir 1 minute. Whisk in wine then gravy or stock and milk; adjust salt and pepper, and season with nutmeg to taste. Let thicken enough to coat a spoon and stir in parm cheese.
Stir turkey, cauliflower, peas, pasta into the sauce and turn everything into a casserole dish. Top with breadcrumbs and bake until heated through, about 30 minutes.
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