Turkey and Cranberry Fettuccine with Creamy Sage
Tender turkey and tart cranberries meet a silky sage cream sauce in this cozy skillet pasta.
Dietary
Halal
Allergens
Dairy, Tree nuts, Wheat
Leftover-friendly and quick enough for a weeknight, this fettuccine pairs shredded turkey with dried cranberries in a rich sage-butter cream sauce. The sweet-tart fruit balances the savory herb notes, making it a smart way to use up holiday turkey or a rotisserie bird. Serve it as a comforting dinner any time of year.
Ingredients
- 12 ounces fettuccine
- 4 tablespoons unsalted butter
- 2 tablespoons fresh sage, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups cooked turkey, shredded or diced
- 1/2 cup dried cranberries
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup toasted chopped pecans
Method
-
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.
-
Reserve 1/2 cup of the pasta cooking water, then drain the fettuccine and set aside.
-
While the pasta cooks, melt the butter in a 9-inch skillet over medium heat. Add the sage and cook, stirring, until fragrant, about 1 minute.
-
Add the garlic and cook, stirring, until softened and fragrant, about 30 seconds.
-
Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.
-
Stir in the Parmesan cheese, salt, pepper, and nutmeg until the cheese is melted and the sauce is smooth.
-
Add the shredded turkey and dried cranberries to the skillet and simmer until the turkey is heated through, about 3 minutes.
-
Add the drained fettuccine to the skillet and toss to coat, adding reserved pasta water a splash at a time if the sauce needs loosening.
-
Divide among bowls, top with toasted chopped pecans, and serve warm.
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Turkey and Cranberry Fettuccine with Creamy Sage
Leftover-friendly and quick enough for a weeknight, this fettuccine pairs shredded turkey with dried cranberries in a rich sage-butter cream sauce. The sweet-tart fruit balances the savory herb notes, making it a smart way to use up holiday turkey or a rotisserie bird. Serve it as a comforting dinner any time of year.
40 min 4 servings 620 cal
Ingredients
- 12 ounces fettuccine
- 4 tablespoons unsalted butter
- 2 tablespoons fresh sage, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups cooked turkey, shredded or diced
- 1/2 cup dried cranberries
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup toasted chopped pecans
Method
- 1
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.
- 2
Reserve 1/2 cup of the pasta cooking water, then drain the fettuccine and set aside.
- 3
While the pasta cooks, melt the butter in a 9-inch skillet over medium heat. Add the sage and cook, stirring, until fragrant, about 1 minute.
- 4
Add the garlic and cook, stirring, until softened and fragrant, about 30 seconds.
- 5
Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.
- 6
Stir in the Parmesan cheese, salt, pepper, and nutmeg until the cheese is melted and the sauce is smooth.
- 7
Add the shredded turkey and dried cranberries to the skillet and simmer until the turkey is heated through, about 3 minutes.
- 8
Add the drained fettuccine to the skillet and toss to coat, adding reserved pasta water a splash at a time if the sauce needs loosening.
- 9
Divide among bowls, top with toasted chopped pecans, and serve warm.
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