Creamy Parmesan and Thyme Pasta with Turkey

Perfect for using up leftover turkey after Thanksgiving, this dish combines tender turkey with a creamy garlic and herb sauce, finished with a crispy breadcrumb topping. Whether it's the day after Thanksgiving, or you're simply craving holiday flavors, this recipe is an easy way to transform your favorite fall ingredients into a delicious pasta meal.

Ingredients:

• 8 oz linguine or fettuccini

• 2 tbsp butter

• 3 cloves garlic, grated

• 1/3 cup breadcrumbs (I like to mix mostly Italian and a little bit of panko)

• 3/4 cup celery, diced

• 1.5 cups heavy cream

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh thyme or 1 tsp dried

• 1.5 - 2 cups shredded turkey (cooked) or 1lb ground turkey

• 1/2 cup parmesan cheese, grated

• 1/4 cup reserved pasta water

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. **Reserve 1/4 cup of the pasta water before draining.

2. While the pasta is cooking, melt 1 tablespoon of butter in a large sauce pan over medium heat. Add the breadcrumbs and toast until golden brown and crispy, about 3-4 minutes. Remove from the pan and set aside.

3. If you are using ground turkey, cook it in the same pan until cooked throughout. Remove and set aside.

4. In the same pan melt the remaining 1 tablespoon of butter. Add the grated garlic and diced celery, cooking until the celery softens and the garlic is fragrant, about 3 minutes.

5. Pour in the heavy cream, and stir to combine. Let the mixture simmer for 2-3 minutes until slightly thickened.

6. Add the cooked turkey, fresh parsley, and thyme to the sauce, stirring until the turkey is heated through, about 2-3 minutes.

7. Stir in the grated parmesan cheese, allowing it to melt into the sauce. Taste and adjust seasoning with salt and pepper if needed.

8. Add the cooked pasta and the reserved pasta water to the sauce and toss to combine.

9. Top with the crispy breadcrumb mixture once plated. Garnish with additional parsley if you’d like.

Enjoyyyyyyy (:

I used ground turkey in this photo, but my favorite time to make this dish is right after Thanksgiving with all the leftover turkey. The breadcrumb topping and thyme really help to give it those extra ‘Thanksgiving’ flavors.