| 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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