Turkey Noodles with Cranberry Cream Sauce
- Servings: 4
- Prep: 15m
- Cook Time: 32m
Got any turkey left? Just kidding. This delectable recipe will free up some fridge space while making your kitchen smell like the holidays again. Use up your leftovers before the next get-together with a bag of No Yolks and a little cranberry sauce.
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Ingredients
| 1 package | No Yolks® Extra Broad Noodles |
| 5 slices | bacon, cut into 1/2-inch pieces |
| 1 | small yellow onion, diced |
| 2 cloves | garlic, minced |
| 2 tsp | chopped fresh rosemary |
| 2 tsp | chopped fresh thyme, plus more for garnish |
| 1/2 cup | dry white wine |
| 15 oz | whole cranberry sauce |
| 1 1/4 cups | half-and-half |
| 4 cups | leftover shredded turkey |
| 2 cups | frozen peas |
| 2 cups | packed baby spinach |
| Grated Parmesan cheese, for serving |
Directions
- Cook the No Yolks® Noodles according to package instructions. Reserve 1/4 cup of the noodle cooking water; drain.
- In a large straight-sided skillet over medium heat, add the bacon. Cook, stirring occasionally, until golden-brown and crisp, about 7-9 minutes. Transfer the bacon to a paper-towel-lined plate.
- To the same skillet, add the onions to the bacon fat and cook, stirring occasionally, until tender, about 4-6 minutes. Add the garlic, rosemary and thyme and cook until fragrant, about 30 seconds.
- Stir in the wine and cook until reduced by half, about 1 minute. Add the cranberry sauce and half-and-half, and cook until a sauce forms, about 2-3 minutes.
- Add the turkey, peas and spinach, and cook until fully heated through and spinach is wilted, about 1-2 minutes. Add the noodles and cooked bacon, and toss to coat, about 1 minute. Top with Parmesan and additional thyme. Serve.
