2 teaspoons cornstarch
1 cup chicken broth
1/2 cup pecan halves
1/4 pound bacon chopped
1 medium onion peeled and chopped
3/4 pound pasta
3/4 cup cranberry sauce
2 cups turkey cut up
1/4 cup parsley minced
Instructions
In a 5 to 6 quart pan over high heat, bring 4 quarts of water to a boil. In a small bowl, mix cornstarch with broth.
While water heats, pour pecans into a 10-12" frying pan over medium high heat. Shake or stir nuts frequently until lightly browned under the skin (break a nut to test), about 5 minutes. Pour from pan and set aside.
Return frying pan to medium-high heat, add bacon and onion. Stir often until bacon is browned, about ten minutes. Stir out fat and discard. Add pasta (bow tie pasta is good) to boiling water and cook until tender to bite, about ten minutes.
While pasta cooks, add cranberry sauce and broth mixture to bacon and onion. Stir over high heat until boiling. Add turkey and parsley, mix and keep sauce warm.
Drain the pasta. Return to pan, add turkey sauce and mix. Spoon onto plates. Sprinkle pasta with toasted pecans ad and salt and pepper to taste.
This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.
Yields: 4 Servings
Sunset Magazine, November 2000
notes:
Cuisine:
Main Ingredient:
BigOven -- Easy to use recipe organizer
for Windows
www.bigoven.com
