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Receta Turkey and Cranberry Radiatore with Pumpkin Sauce
by Robyn Savoie

Turkey and Cranberry Radiatore with Pumpkin Sauce

I was going through my recipes this week and came across this one. No current picture because it's been a while since the last time I made it. Decided to substitute a picture of a Thanksgiving bird instead.

This a good recipe containing turkey, pumpkin and cranberries you can use for dinner. It's a great way to use up leftover turkey from Thanksgiving. You can easily replace it with chicken or pork if you like.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 1 Lb. Radiatore Pasta, Uncooked
  • 16 Oz. Cooked Fresh Pumpkin, Cooled & Pureed
  • 3 Cups Cooked Turkey, Chopped
  • 1 1/2 Cups Dried Cranberries
  • Sauce:
  • 1 Tbsp. Vegetable Oil
  • 1 1/2 Cups Red Onion, Diced
  • 3 Cloves Garlic, Minced
  • 1 Tsp. Fennel Seed, Ground
  • 12 Oz. Evaporated Skim Milk
  • 1/2 Cup 2% Milk
  • 2 Tbsp. All Purpose Flour
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Ground White Pepper
  • Garnish:
  • 1/4 Cup Grated Parmesan Cheese
  • 6 Sprigs Fresh Fennel (Optional)

Direcciones

  1. Prepare pasta according to package directions. While pasta is cooking, heat oil in a large, deep non-stick skillet over medium-high heat until hot. Add red onion, garlic and ground fennel seed; sauté 3 minutes.
  2. Combine milk, flour, salt and pepper until smooth. Stir into saucepan. Bring to boil over medium heat; boil until thickened, stirring constantly.
  3. Stir in pumpkin, turkey and cranberries until well blended. Reduce heat to medium; cook until heated through, about 3 minutes.
  4. Drain pasta. Place in large bowl. Add pumpkin sauce and toss. Sprinkle with Parmesan cheese. Serve immediately. Garnished with sprigs of fresh fennel, if desired.