Turkey Tortellini Toss Recipes
TURKEY TORTELLINI SOUP
A leftover turkey carcass is used to make a delicious broth, which is then used to make a warming soup akin to the Italian favorite tortellini en brodo. The recipe is written for 1 pound of carcass -- for each additional pound, double the aromatic ingredients (carrot, onion, celery, parsley and peppercorns; do not add more bay leaves) used to enhance the broth's flavor. For more tortellini, you will need about 8 cups turkey broth for every 9 ounces of tortellini.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- In a large stockpot, combine carrot, onion, celery, parsley, peppercorns, and bay leaf. Add the turkey carcass and enough water to fully cover. Bring to a gentle simmer for at least 1 hour and up to 2 1/2 hours for full flavor. Strain through a fine-mesh sieve; discard solids and de-grease. (Broth may be refrigerated, covered, for up to a week.)
- In a large pot, bring 8 cups turkey broth to a boil and season with salt. Add spinach leaves and turkey meat; simmer until spinach wilts, about 2 minutes.
- Meanwhile, as the turkey broth comes to a boil, cook tortellini according to package instructions in a separate pot. Drain, and add to turkey broth just before serving.
FESTIVE FALL TORTELLINI TOSS
Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender., Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.
Nutrition Facts : Calories 148 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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