Turkey Pasta...'Twas a Hit, so I'll share

[BareKnuckleJigs]

Thanksgiving was good, spent some time with quite a few I haven't seen in awhile.  Lots of laughs.  All the usual fixin's, with 3 Deep Fried Turkeys.  As with all Thanksgivings, we're so Extremely, Abundantly Blessed, everyone leaves IN PAIN Full, with so much food leftover, there's NO way it can all be eaten in a sitting.  Typically, everyone, or most, will bring a little something...I decided to make a Pasta, but use Turkey since it's "Turkey Day".  Here it is...

1 Turkey (I bought a Young one, was 9.9 lbs on the tag)
1 32 oz. Heavy Whipping Cream (I used Land'O Lakes)
1 Velveeta Queso Blanco cheese, 16 slices
2 large Red Onions (or You can use any type of Onion You prefer)...Chopped
6-8 Toes of Fresh Garlic...Chopped or Sliced
4-6 Stalks of Green Onions (Shallots)...Thinly Sliced, across the Stalks...make about 1 Cup
4-6-8 Fresh Basil Leaves...cut up
2 Packages of Pasta (I used two 12 oz. boxes of Penne Rigate)
Don't forget Love...add Lots of Love from Start to Finish

...Seasonings...
Hain Sea Salt (standard salt grain)
Zatarain's Big & Zesty "Blackened" Creole Seasoning (this seasoning is coarse)
Cavender's Salt Free All Purpose Greek (this one is very fine)
Gumbo File' (any standard File' will work)
...for "butter", we use ONLY Smart Balance...any variation of Smart Balance You like.  It tastes better, and WAAAY better for You than ANY butter or margarine...it's even Beneficial.

Debone the Turkey...keep any small "drop-off" pieces in a separate bowl, cut up fairly small, separate from the Breasts and Thighs.  The 2 Leg/Drumstick pieces, remove all Tendons/Ligaments...put all the Leg Meat in the bowl with any small "drop-off" pieces...cut the Leg Meat up fairly small.  Leave the Thigh Meat whole, but cut the Breast Portions into large Strips.  The 2 Wing Pieces, leave the Bone in these, but trim the thicker fat/skin off, make them into separate Wing Pieces...2 Wings make 4 pieces.  Use the Sea Salt, Zatarain's Blackened and Cavender's Greek to season the Wing, Breast and Thigh pieces...season these like You would season Steak for the Pit.  Grill the Wings, Breasts and Thighs, basicly like You would Steak...cooked but not over-cooked.  I cut the thinner parts of the Breast Strips off while they're on the pit, before the thicker portion is cooked, so I don't over-cook the smaller pieces.  When they're done, pull them off, set aside to cool.  The Breast and Thigh Pieces are cut up smaller, to blend with the Pasta.  Leave the Wings with the Bone In.  Put Grilled Turkey aside until the last step.

Cook the Pasta until it's "Al Dente"...done, but Firm to the Bite.  I like to season my Pasta Water with Sea Salt, and sometimes other seasoning.  Drain, set aside.

Onions, Garlic, Basil, Leg Meat and any small drop-off Turkey Pieces in a pot or skillet with a decent hit of Smart Balance (do NOT add the Green Onions yet!).  I'll lightly season this mix with Sea Salt, Zatarain's and Cavender's.  Cook until the Onions are done to Your Liking.  Turn heat to Low.  Pour the 32 ozs of Heavy Whipping Cream into the pot with Onions, Garlic, small Turkey bits.  NEVER let Whipping Cream bubble...if it bubbles, it's too hot...too much bubbling will lead to Beading of the Cream.  Add the 16 slices of Velveeta Queso Blanco Cheese to the Whipping Cream...low heat until melted and Splendidly Blended.  Turn the heat off...You're done.

In a large pot or bowl, put all Pasta, Sauce/Onion/Turkey Bits/Garlic/Basil, and Grilled Turkey together (do not add the Grilled Wings, serve them on the side)...combine all 3 in the large pot/bowl. Add about 1 TSP (or a little more) of Gumbo File'...add the Green Onions...Blend Well.  The sauce may be a little thin, but will thicken as it starts to cool.  Let sit about 30 minutes to an hour.  Stir again, as it will have cooled and the sauce will be thicker, and that time will let the Green Onions and Gumbo File' contribute their Delicate Flavors.

Give Wholehearted Thanks to JESUS and Enjoy!!!

[ctom]

Man that sounds good, but right now turkey and I are at opposite ends of the table. I started sneaking a piece here and a piece there yesterday about 11 oclock....dinner was served at 1 and by that time I had had enough turkey and I wanted ham instead. I practice moderation on plate/helping sizes so as to not appear to be hoggish at the table, but this allows me adequate room for continual snacking AFTER the plate gets retired to the dish washer. Snacking....as in all afternoon while watching football. Turkey, as it turns out, was the target meat for a few mini-sandwiches and the dressing had to come along for the ride with each sandwich. At the table I was fine with my slice of ham. The six hours after the meal killed me on turkey now for a month. But this recipe sounds dangerously good. I know right where it is.

Your Greek Seasoning.....I lay crappie fillets in a baking pan sprayed with a touch of PAM and then give the fillets a light shot of it. Then I sprinkle the Greek Seasoning on the fish and broil under the low broiler setting until the meat flakes. Low fat and outta sight tasty. That too is good for a guy.

....for "butter", we use ONLY Smart Balance...any variation of Smart Balance You like.  It tastes better, and WAAAY better for You than ANY butter or margarine...it's even Beneficial....  I did a two year study with Mayo Clinic using this product. It contains benocol, an omega 3 agent, that helps reduce cholesterol....the bad one.  Made a $1000.00, had all the psuedo butter I wanted....what more can a guy ask for. But hey, after two years without butter I can say I am happy as a little pig to be back on it. lol

[BareKnuckleJigs]

LOL!  I truly understand about being on opposite sides of the table from the Gobbler...!

I'm not certain what all is in the Greek, but it's earned a permanent spot in the cupboard.  Those Greek Crappie Fillets are making me want to grab a light rod and load my boat in the truck...those will make a serious sandwich, as well...a little mayo or Smart Balance...kaaaww...  And Thank You, Mr. Tom Sir!  I couldn't quite keep tight-lipped on this recipe.  It's moderately simple and worth the effort, and possibly with a few uncommon details that really bring it together.

I did forget to add one detail that would be helpful to someone that's not very familiar with cooking with Whipping Cream...while the heat is on the Cream, of course the heat must be low, but stirring almost constantly is a must.  Doing so will prevent most bubbling, as even a very low heat can get it to bubbling if it's left sitting...so stir near-constantly...this also is right in-line with melting the cheese in.

[ctom]

I make an Al Fredo sauce using a full pint of the whipping cream, freshly grated parmesan cheese [like three cups], four or 5 crushed cloves of garlic, a pound of sliced muchrooms and a stick of butter. I serve this on Angel hair pasta. Kinda rich for lightweights, but it is to die for.

[BareKnuckleJigs]

Roger on the Alfredo, Mr. Tom.  I used to make mine almost the same way.  I've spent many'a hour on the stove stirring and condensing Whipping Cream for Alfredo.  Parmesan and/or Romano cheese topped the list.  All this talk about the Sauce and Pasta...too bad that Turkey Pasta is already history... 

[ctom]

BKJ...

Run out to your local highway and grab a car-killed vennie. Strip the chops and slice them really thin and saute in butter with fresh garlic and a dash oir 6 of Lea & Perrins. Cook up some angel hair and when the pasta and meat are ready place the meat on the pasta on your plate and cover with said Al Fredo. Take a couple aspirins just before eating to act as a blood thinner. The garlic will take care of the cholesterol.

See....you really don't need turkey to enjoy Al Fredo.

[BareKnuckleJigs]

That's sounds mighty fine...come to think of it, I do have insurance on my truck.  Should I blow the horn before or after?

[ctom]

lol