cooking @ home

Ok, this is a super easy recipe and a great one for turning that holiday turkey into a delicious leftover dish. The recipe is simple, and there isn’t much to say even as a preamble, believe it or not. I have maybe two items to mention. First, this is one of those recipes where it’s difficult to separate the sauce from the rest of the dish as they basically come together as one. Therefore I’m just following the natural flow and present them together as one.

Second, at this very moment in time I’m just so very tired of turkey … I even want to just get this recipe published and out of the way so I don’t have to think about or even look at turkey for a few weeks. That is just me in the wake of Thanksgiving. In a few weeks I’ll actually be debating do I want ham or turkey again for Christmas. And if it turns out to be the latter, I’ll definitely be looking up — I do that, you know — my own recipe here to make it again.

Turkey and Mushrooms on Fettucini
©2007 Harry Kenney

3 cups of turkey, pulled into pieces
1 cup chopped portabello mushrooms (can substitute other mushrooms)
4 slices pancetta (can substitute bacon)
1 cup frozen peas
3 fresh plum tomatoes, chopped
4-5 tbsps Marsala
8 oz heavy cream, and 4 oz milk
(can substitute these for 12 oz of light cream or half-and-half)
1/3 cup grated parmegan
salt
pepper
garlic powder
1 box Fetuccini (I like the green and “white” mix)
olive oil, extra virgin

Boil water and add fettucini. Meanwhile, on medium-heat, oil in pan, then mushrooms, then pancetta, season, then add dairy, then wine, season again, reduce slightly (this will be a light and thin sauce), then add cheese, then turkey, finally peas and tomatoes last three minutes. Remove from heat. Take the al dente fettucini and dump that in, mix, and serve. Makes about 8 servings.