A Yummy Way to Use Left Over Turkey

Turkey Fettuccine Skillet

8 ounces uncooked fettuccine
½ cup chopped onion
½ cup chopped celery
4 garlic cloves, minced
1 teaspoon canola oil
1 cup sliced fresh mushrooms
2 cups, fat free milk
1 teaspoon salt free seasoning blend
¼ teaspoon salt
2 tablespoons cornstarch
½ cup fat free half and half
1/3 Parmesan cheese, grated
3 cups cubed cooked turkey breast
¾ cup shredded part skim mozzarella cheese

Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet coated with cooking spray, sauté onions, celery, and garlic in oil for 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in milk, seasoning blend and salt. Bring to a boil. Mix cornstarch and half and half until smooth; stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in Parmesan cheese just until melted. Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4 to 6 inches from heat for 2 to 3 minutes or until cheese is melted.

I always like finding recipes to use of some of the leftover Thanksgiving turkey, and this is a great one. I got it out of the Taste of Home Comfort Food Diet Cookbook.

If you don’t have a oven proof skillet, once you put the mozzarella cheese on top, just stick a lid on the skillet, and the cheese will melt. It won’t have the golden brown look the broiler will give it, but it will still taste good.

Hope you enjoy!