| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicago | Fennel, Main dishes, Tomatoes, Turkey, Bobbie – no | 2 | Servings |
INGREDIENTS
| 2 | ts | Olive oil |
| 1/3 | c | Minced onion |
| 1 | tb | Minced garlic |
| 1/2 | lg | Trimmed fennel bulb;in 1/3"dice, about 1 cup |
| 1 1/2 | c | Diced or chopped leftover turkey |
| 3 | tb | Minced fresh parsley |
| 1/4 | ts | Dried sage |
| 1 | c | (6 ounces) orzo noodles; cooked, acc.to pkg |
| 1/2 | c | Turkey stock; or reduced-sodium canned chicken broth (1/2 to 3/4) |
| 2 | lg | Plum tomatoes;outer shells only, in sm. dice, about 2/3 cup |
| 1/4 | c | Grated imported Parmesan cheese |
| 1 | tb | Finely sliced fresh basil leaves |
| Salt; freshly ground black pepper |
INSTRUCTIONS
1. Heat oil in 12-inch, non-stick skillet over medium-high heat. When hot, add onion, garlic and fennel. Cook until hot, about 3 minutes, stirring often. 2. Add turkey, parsley, sage, cooked orzo and 1/2 cup turkey stock or chicken broth. Mix well. Heat through. Add tomato, cheese, basil, salt and plenty of fresh pepper. Toss well until combined. Adjust seasoning and add remaining 1/4 cup stock or broth as needed. Serve hot. Nutritional information (per serving): 447 calories, 33 g carbohydrates, 44 g protein, 15 g fat, 115 mg cholesterol, 545 mg sodium. Nutritional analysis by Jodie Shield. MC formatting by bobbi744@sojourn.com NOTES : Yield: 2 main-course servings Preparation time: 20 minutes Cooking time: 10 minute Recipe by: 1995, Abby Mandel, The Chicago Tribune Posted to MC-Recipe Digest V1 #719 by Roberta Banghart <bobbi744@sojourn.com> on Aug 03, 1997
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