Thanksgiving Leftovers: Chef Dad's Turkey Italiano

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By Christina O'Haver By Christina O'Haver

Chef Dad's Turkey Italiano

1-2 lbs. cooked turkey meat (cut into cubes about 1 inch in size)
1 lb. Italian sausage links
1 red bell pepper (seeds and stems removed, and diced into large pieces)
1 green bell pepper (seeds and stems removed, and diced into large pieces)
1 lb. pasta (your favorite -- spaghetti, penne, bow tie, etc.)
1 (24 oz.) jar of marinara
2 tbsp. butter or olive oil
Salt and pepper
1/2 tsp. crushed red pepper (optional)
Parmesan cheese (grated)

1) Preheat your oven or toaster oven to 350 degrees then bake your sausage for 30 minutes. Remove from oven, let rest for 10 minutes then slice into several pieces. Set aside until later.
2) Bring your salted water up to a boil over high heat, but don't add your pasta until you're ready to begin step three. This way, your pasta will be ready about the same time as your turkey and sausage mixture.
3) In a large frying pan over medium heat, melt your butter or olive oil then sauté the bell peppers with crushed red pepper and a few pinches of salt and pepper for three minutes. Add the sliced sausage, diced turkey and marinara. Reduce heat to medium low then cook together for about five minutes. Turn off heat and cover until pasta is done.
4) Put the cooked, drained pasta on a large serving platter then pour the sauce/meat combo over the top. Sprinkle desired amount of Parmesan cheese over the top.

This recipe serves four to six people.

Cook's note: The amount of leftover turkey, whether it's a little bit or a lot, doesn't matter. One to two pounds is just an estimate.