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Fettuccine with Turkey and Brandied Mushrooms

Traci Taylor

If you’ve got leftover turkey in your freezer that you popped in after Thanksgiving and figured you’d eventually get to when you started craving turkey again, I think this recipe should do the trick.  If you don’t have leftover turkey, you can use turkey cutlets, but make sure you slice them up. Just make sure that if you’re using frozen Thanksgiving turkey that you let it completely thaw!

Fettuccine with Turkey and Brandied Mushrooms


1 tablespoon cooking oil

1 pound turkey pieces

1 1/4 teaspoons salt

1/2 teaspoon fresh-ground black pepper

2 tablespoons butter

2 scallions white bulbs and green tops chopped separately

1 pound mushrooms, cut into thin slices

1/3 cup brandy (or if you don’t have brandy, you can use apple juice like I did)

1 cup canned low-sodium chicken broth

1/2 pound fettuccine

1/4 cup heavy cream

2 tablespoons chopped fresh parsley



In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey  with 1/4 teaspoon each of the salt and pepper. Cook until turkey is warmed all the way through.

Melt the butter in the same pan over moderate heat. Add the white part of the scallions, the mushrooms, 1/2 teaspoon of the salt, and the remaining 1/4 teaspoon pepper.

Cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. Add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. Add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes.

In a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. Drain the pasta and then add it to the mushrooms. Add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoon salt, and the turkey strips. Top with the parsley.

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