Thanksgiving Leftover “Everything” Pasta

CategoryDinner

Where To Buy

Ingredients

12 oz Fettuccine

2 cups Leftover Turkey, shredded or cubed

1.50 cups Leftover Gravy (if your gravy is very thick, have a little chicken broth on hand to thin it)

1 cup Leftover Roasted Vegetables (carrots, green beans, or Brussels sprouts)

½ cup Heavy Cream or Half & Half

1 cup leftover prepared stuffing, crumbled (or 1/2 cup breadcrumbs toasted with sage and butter)

Fresh Sage or Thyme for garnish

Optional: A swirl of cranberry sauce on top for acidity

Directions

Cook your pasta in salted water until al dente. Drain, but keep about 1/2 cup of pasta water just in case.

While the pasta boils, place your leftover stuffing in a small skillet over medium-high heat. Sauté it, breaking it into small bits, until it becomes dark golden and crispy. Set aside.

In a large pan, combine the leftover gravy and the heavy cream over medium heat. Whisk until smooth and simmering. If it feels too thick to coat pasta, add a splash of chicken broth or pasta water.

Fold in the shredded turkey and roasted vegetables. Stir gently until they are heated through.

Toss the cooked pasta into the gravy sauce, coating it thoroughly. Plate the pasta and top generously with the crispy stuffing "crunch" and fresh herbs. Add a swirl of cranberry sauce if desired.