A perfect way to use up your leftover sprouts, cranberries and turkey from Thanksgiving. Combine them with a healthy pasta for divine taste and flavour.
Canadians are celebrating Thanksgiving this weekend! A lot of my American readers have asked me if it’s the same as the US holiday and, yes, it’s pretty much the same. Family, Food and Football! Gotta love it.
I’m going to take a few days off because we have lots of cousins coming from the US and Ontario for a big dinner so there’s lots of shopping and cooking to be done!
This dish is another take on my last recipe except I used leftover turkey for this. The flavours were awesome, you guys! I think some feta or goat cheese would be fabulous on this too. I love the taste of maple/orange cranberries with the turkey. You can use leftover chicken too.
One of the most popular posts at this time of year is my Boneless, Stuffed Turkey on the Rotisserie. I think this is because everyone is struggling to find room in their ovens when they’re feeding a large crowd.
If you don’t have a rotisserie you can use a roasting pan on your grill and this produces a fabulous base for your gravy.
Every time I have turkey during the holidays I wonder why I don’t cook it more often throughout the year. It’s easy, healthy and so darn deliciousness. Perhaps it’s nice to keep it special for the holidays but I may make an extra one or two this year.
If you’re looking to add a little extra something to your menu for guests to take home, have I got the answer for you! I made this beautiful Cranberry Apple Butter from The View from Great Island.
You’ve seen lots of Sue’s recipes here and I’m a big fan of her creativity in the kitchen. This is made in the slow cooker and is super easy. I made a double batch and, not being all the experienced with my slow cooker, was a little nervous. No need – it’s fantastic. Thanks, Sue!
No matter how many times a year you cook it, I think you’ll agree that the leftovers are the best part. We all tend to eat too many calories on Thanksgiving Day but this is a way to ease the guilt and still have that delicious flavour.
Holiday season is upon us – Thanksgiving, Hallowe’en and before you know it, Christmas – yikes! During this season I am especially thankful for my readers and the many friends I have made through this blog. I love your inquisitive emails and your curiousity about food – keep ’em coming! I’m also thankful for my many talented blogger friends – you guys rock! It’s so great to have a community of people who share your passion. Thank you for the encouragement, laughter and inspiration. Cheers!
Pasta with Sprouts, Cranberries and Leftover TurkeyPrint Recipe
- 1 227 gram package Chickapea Pasta spirals (or penne)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1.5 cups fresh or frozen (thawed) cranberries
- 1.5 tablespoons freshly squeezed orange juice
- 1.5 tablespoons pure maple syrup
- 1 pound brussels sprouts
- 4 cups baby spinach
- kosher salt and freshly ground black pepper to taste
- 2 cups leftover turkey or chicken, cut into bite sizes
- 1 cup walnuts
- Optional: top with feta cheese
Have the table set and everything ready to go because this is ready in record time. Prepare all your ingredients ahead of time as well.
Cook pasta according to directions on package, rinse with cold water
Peel each individual leaf from one brussels sprouts at a time. Start on the outside working towards the middle. Throw away core and smaller leaves that are too difficult to peel. If you're tight on time, shave the sprouts with mandolin or slice thinly.
In a large saute pan, heat oil on medium heat. Add garlic and saute for 1 minute. Add cranberries, orange juice and maple syrup - saute for 3-4 minutes or until cranberries soften. (some may burst)
Add all of the brussels sprouts leaves and saute for about 1 minute. (Isn’t it pretty!) Toss to coat well. Add pasta and turkey/chicken and toss again.
Remove from heat and add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
Top with walnuts and feta cheese if desired.