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.
sue | theviewfromgreatislandOctober 6, 2016 at 10:27 am
I prefer this lovely pasta over a huge holiday dinner, any day — so I’m all over this Robyn, and the colors are so festive 🙂
sue | theviewfromgreatisland recently posted…Whole Roasted Kabocha Squash with Chipotle Butter
RobynOctober 6, 2016 at 10:34 am
Oh, I’m so glad you commented first, Sue! I meant to add a link to you amazing butter. Editing 🙂 And thank you !!
Robyn recently posted…Pasta with Sprouts, Cranberries & Leftover Turkey
LindaOctober 6, 2016 at 10:30 am
Lovely dish Robyn. That turkey looks so good. Great combination of flavors with your leftovers. I do love leftovers.
I shall be scanning your veggie dishes to find something yummy to make for an upcoming dinner party we are invited to. Miss chatting with you busy woman….LOL Lots of love from W.W.
Linda recently posted…Orange You Pretty!
cheriOctober 6, 2016 at 12:35 pm
Beautiful dishes Robyn, your turkey looks perfectly cooked. I LOVE leftovers, big time.
cheri recently posted…Pumpkin Biscotti Drizzled with White Chocolate
Karen @ Seasonal CravingsOctober 6, 2016 at 1:42 pm
Thank you for your creativity! I love seeing what you are whipping up in the kitchen. I also love that you are helping me to get organized for Thanksgiving early. I always have to practice my recipes beforehand. That turkey looks A-mazing!
Anita RiveraOctober 6, 2016 at 3:01 pm
Dear, dear friend. HOW IS IT that you know what I love to eat? LOL! Pasta and turkey. BRING IT ON. A great way to use leftovers, and that cranberry apple butter looks yummy! I can imagine it on a toasted baguette or even on hot cereal…there’s a thought!
RobynOctober 6, 2016 at 5:18 pm
I definitely think we like the same things, Anita, that’s why we should be neighbours. Not to mention all the fun we would have! I’ll be missing for a few days but hope to catch some time with you after the holiday here 🙂 Have a wonderful weekend!
Robyn recently posted…Pasta with Sprouts, Cranberries & Leftover Turkey
Tricia @ Saving room for dessertOctober 7, 2016 at 7:03 am
What a terrific way to enjoy leftovers! I would have never thought to add pasta but I love it. That turkey looks incredible and I wonder why I don’t make it more often too. Lovely post! Happy Thanksgiving to you and yours!
Tricia @ Saving room for dessert recently posted…Homemade Breakfast Sausages
Jennifer @ Seasons and SuppersOctober 7, 2016 at 9:50 am
Great idea! Always looking for more ways to use up my turkey and I can’t think of a better way than this beautiful dish 🙂 Hope you’re keeping your sanity as you prepare for your feast!
Jennifer @ Seasons and Suppers recently posted…Make-Ahead Mashed Potatoes
Bam's KitchenOctober 11, 2016 at 7:44 pm
Taking note of all of your delicious left over ideas. I doubt, with hungry boys, I will have one scrap of turkey left but if I can hide a few slices in the back of the refrigerator, I am so making this gorgeous pasta dish.
Bam’s Kitchen recently posted…Vegan Ginger Cumin Carrots
MarlaOctober 16, 2016 at 10:45 am
Wow what a wonderful tasty Thanksgiving your family must have had. I love doing chicken or turkey on the roisterer style – it brings out the flavor and all those wonderful juices. Love the leftover turkey salad too. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Marla recently posted…Real Food Friday #161 – Sharing A Healthier World
Leftover Turkey Sweet Potato Enchiladas - Vitamin SunshineDecember 19, 2016 at 11:01 am
[…] Pasta with Sprouts, Cranberries and Leftover Turkey, by Simple Fresh Dinners […]