cooked shredded turkey)
½ large yellow onion, diced 1 green bell pepper, diced 2 (15-ounce) cans kidney, cannelloni or black beans, drained
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can pumpkin puree (or 2 cups cooked pumpkin puree) 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon ginger 1 tablespoon chili powder 1 teaspoon salt
In a large stock pot, brown turkey (if using raw turkey) over medium heat. Drain and remove from heat. Sauté onion and bell pepper in olive oil, cook about 5 minutes until onions are translucent. Add turkey. Stir in crushed tomatoes, pumpkin puree and beans. Season with cinnamon, nutmeg, ginger, chili powder and salt. Bring to a low boil and then turn down immediately. Simmer 20 to 25 minutes. RECIPE COURTESY OF RACHEL VANDUZER, VANDUZER DESIGN & MARKETING
Yield: 2 quarts
1 cooked turkey carcass 4 quarts cold water 2 large carrots, peeled, chopped
2 large onions, peeled, chopped 1 bunch celery, chopped 2 tablespoons peppercorns 1 bunch parsley stems only
Place all ingredients into a 6-quart stockpot. Bring to a rolling simmer and simmer until reduced by half. Chill and put aside for favorite soup recipe.
2 cups mushrooms, sliced thin
5 tablespoons unsalted butter ¼ cup all-purpose flour 1 cup heavy cream 2 cups turkey stock 12 ounces bowtie pasta 3 cups coarsely chopped cooked turkey (dark and white meat) 1 cup cooked peas 2/3 cup freshly grated Romano cheese
½ cup panko or fine fresh bread crumbs
In a heavy bottom saucepan, sauté the mushrooms over high heat in 1 tablespoon of butter until they begin to soften. Add the remaining butter to melt and reduce heat to low. Once butter had melted, add in flour and mix with a wooden spoon to make a roux. Over low heat, gently whisk in the turkey stock and then heavy cream working quickly to prevent lumps. Simmer sauce for 8 to 10 minutes until thickened.
In a separate pot, cook pasta in salted water until al dente (approximately 10 to 12 minutes). Drain pasta well and add to the mushroom sauce with the turkey and half of the grated cheese. Stir to combine.
Place turkey/cream mixture in a buttered, shallow oven-safe casserole. Top mixture with the bread crumbs and remaining Romano cheese. Bake at 375 degrees for 35 to 45 minutes until golden brown.
Note: Mixture may be made up to a day ahead of time or frozen for later use. RECIPE COURTESY OF JOHN SEROCK CATERING