TURKEY LEFTOVER RECIPE INGREDIENTS
- 1 (12 oz) package uncooked fettuccine
- 1-1/2 lbs fresh broccoli cut into flowerettes
- 2 medium zucchini, thinly sliced
- 6 green onions, thinly sliced
- 1 sweet red pepper, sliced into thin strips
- 1 (6 oz.) can pitted ripe olives, drained and sliced
- 4 cups chopped cooked turkey
- 2/3 cup grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- basil sauce - recipe follows -
- 2 cups cherry tomatoes, halved
- lettuce leaves
- 1/4 cup chopped fresh basil
- 1 clove garlic
- 2 eggs
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp lemon juice
- 1 Tbsp wine vinegar
- 1-1/2 cups vegetable oil
- 1/2 cup sour cream
Cook fettuccine according to package directions; drain.
Rinse with cold water; drain.
Combine fettuccine and next 9 ingredients, tossing well.
Add 2/3 cup Basil Sauce (see Part 2 of this recipe) and Cherry tomatoes; toss gently. Chill. Serve on lettuce leaves.
*****BASIL SAUCE*****
Combine basil & garlic in processor and process for 30 seconds or until basil is minced. Add eggs and next 4 ingredients. Process 20 seconds, scraping sides as needed.
With motor running, gradually add oil in a slow, steady stream, mixing just until well blended. Add sour cream, and process about 5 seconds or until well blended. Makes about 2-1/4 Cups.
