Turkey Fettuccine Alfredo

Jerri Self needed a recipe to use up some leftover turkey meat, so here is a very rich pasta meal that will make you forget you are eating leftovers, I promise.




Get the pasta going in lightly salted water.  

In a large saucepan over medium high heat, combine the Cream Cheese cubes, grated Parmesan, butter and milk, stirring continually until melted together and smooth. If too thick, add more milk a little at a time. Add a few cranks of black pepper. Remove pan from burner, reduce heat to med-low, return to burner and stir occasionally.  

Somewhere about here in the recipe, drain the Fettuccine noodles and keep warm. Stir occasionally to keep them from sticking together. Do not add oil to the water whilst cooking or afterward as the cream sauce will not adhere to the noodles.

In another smaller saucepan saute the sliced mushrooms, sliced zucchini, and the garlic in a Tablespoon of butter or so. When still about halfway to the “tender” stage, add everything in the pan to the cream sauce and stir to combine.  

Add the Sun-dried tomatoes and the leftover turkey or chicken meat to a saucepan over medium-high heat in a bit of olive oil and a big pinch or two of dried oregano and toss (or turn with a spatula) until warmed through. Gently fold the warmed meat into the cream sauce until combined. If the cream sauce is too thick as this point you can stir in a little warmed milk to thin.

Arrange noodles on a platter and pour the cream sauce over the top. Sprinkle with a bit of parsley and perhaps some additional coarsely grated Parmesan.

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