Turkey Cranberry Pasta

November 23rd is National “Eat a Cranberry Day!” Use your leftover turkey from Thanksgiving for this recipe. Make it in advance so that the recipe has time to chill. Use whole milk instead of half and half if that’s all you have at home.


3 cups cooked pasta

1 ½ cups leftover turkey, diced

1 ½ tablespoons pesto

3 tablespoons half and half

Red pepper flakes (to taste)

Salt, pepper (to taste)

3 tablespoons dried cranberries

Grated parmesan cheese


In a bowl, combine pesto and half and half, pepper flakes, and salt/pepper.  Toss pasta with the mixture and add turkey and cranberries. Mix and chill before serving. Serve topped with parmesan cheese. Serves 2

Recipe adapted from www.kitchennostalgia.com

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