We’re now entering Day 4 of turkey leftovers. Or as I like to call it …
After today, I’ll be breaking down what’s left of that big bird to make a giant pot of homemade stock to freeze in smaller containers that can be pulled out to flavor soups, stews, rice and more over the coming weeks.
But if you have any meat left, you can still get one more meal out of the thing. Today’s recipe calls for angel hair “nests” (available in some specialty food stores) but you can also just serve this over any ol’ pasta for similar results.
Angel Hair Nests with Turkey and Leek
1–2 packages of angel hair nests
5 Tbsp. olive oil, divided
1-1.5 cups cooked, skinless turkey breast
5 medium leeks, white and light green parts only, washed and thinly sliced
1 cup water
3/4 cup finely chopped green onions, divided
1/3 cup dry white wine, such as Chardonnay or Sauvignon Blanc
3/4 cup grated Parmesan cheese
Salt and pepper to taste
- Cut cooked, skinless turkey into bite-size pieces or shreds; set aside.
- Add 1 tablespoon oil to skillet. Reduce heat to medium, and add leeks. Cook 7 minutes or until tender-crisp, stirring frequently. Add water, 1/2 cup green onions and wine; cook, covered, 10 minutes or until leeks are soft.
- Transfer mixture to a blender. Cover and process until smooth. Season to taste with salt and pepper. Stir in remaining 3 tablespoons of oil. Cover and keep warm.
- Bring a large pot of salted water to a boil. Working in 3 batches, gently lower pasta into boiling water. Cook 6 minutes or until al dente. Carefully remove pasta with a large slotted spoon, gently shaking to remove excess liquid. Repeat procedure with remaining pasta.
- Arrange cooked pasta nests on a large rimmed platter. Spoon sauce evenly over each nest. Sprinkle evenly with Parmesan cheese, and top with turkey. Garnish with remaining 1/4 cup green onions.
Recipe courtesy www.dececcousa.com