2 teaspoons olive oil
1/3 cup minced onion
1 tablespoon minced garlic
1/2 large trimmed fennel bulb,in 1/3″dice — about 1 cup
1 1/2 cups diced or chopped leftover turkey
3 tablespoons minced fresh parsley
1/4 teaspoon dried sage
1 cup (6 ounces) orzo noodles, cooked — acc.to pkg
1/2 c turkey stock — or
(1/2 to 3/4) reduced-sodium canned chicken broth 2 large plum tomatoes,outer shells only — in sm. dice
about 2/3 cup 1/4 cup grated imported Parmesan cheese
1 tablespoon finely sliced fresh basil leaves
Salt, freshly ground black pepper
1. Heat oil in 12-inch, non-stick skillet over medium-high heat. When hot, add onion, garlic and fennel. Cook until hot, about 3 minutes, stirring often.
2. Add turkey, parsley, sage, cooked orzo and 1/2 cup turkey stock or chicken broth. Mix well. Heat through. Add tomato, cheese, basil, salt and plenty of fresh pepper. Toss well until combined. Adjust seasoning and add remaining 1/4 cup stock or broth as needed. Serve hot.
Nutritional information (per serving): 447 calories, 33 g carbohydrates, 44 g
protein, 15 g fat, 115 mg cholesterol, 545 mg sodium.
Nutritional analysis by Jodie Shield.
MC formatting by bobbi744@sojourn.com