Leftover turkey finally comes into its own in Day-After-Thanksgiving Turkey Pasta.
Even if you aren’t a big fan of Thanksgiving turkey (maybe you’re more of a ham person, or maybe you envision the turkey as a side for the sides), it’s likely that you are a fan of Thanksgiving leftovers.
Bring a pot of salted water to a boil. Add the pasta, and cook for 8 minutes. Drain.
Heat the oil in a large skillet over medium heat. Add the shallots, and sauté 1 minute. Add the mushrooms, garlic, ¼ teaspoon salt and ¼ teaspoon pepper, and sauté about 5 minutes, until the mushrooms are soft. Add the cream, ¾ teaspoon salt, ½ teaspoon pepper and cayenne to the mushrooms in the skillet and simmer for about 5 minutes, stirring occasionally, until it thickens. Add the turkey and simmer another 8 minutes. Remove from heat.
Mix the pasta and parmesan into the mushroom sauce in the same skillet. Serve with a sprinkle of fresh basil over the top.