Recipes

1. Cook the pasta according to package directions until just al dente. Drain and set aside.
2. Chop or shred the leftover roasted turkey into bite-sized pieces.
3. In a large skillet, melt the butter over medium heat. Add the chopped shallot and cook for 2–3 minutes, until fragrant and lightly golden.
4. Add the turkey to the skillet and season with garlic powder, rosemary, and salt. Cook for several minutes until the turkey begins to brown and crisp around the edges. Add a little more butter if needed to help it brown evenly.
5. Once the turkey has developed golden, crispy bits on the bottom of the pan, pour in the milk. As it simmers, gently scrape up those browned bits; they’ll dissolve into the sauce, adding rich, deep flavor.
6. Add mozzarella and cheddar, stirring constantly until melted and creamy. Taste and adjust seasoning as needed.
7. Add the cooked pasta to an 8x8-inch baking dish and pour the sauce evenly over the top. Use a spatula to spread the sauce so all the pasta is coated.
8. Sprinkle the Parmesan evenly over the top.
9. Broil at 500°F for 3-5 minutes, just until the top is bubbly and lightly golden.
10. Serve warm and enjoy.

Notes: Add a splash more milk if you prefer a looser, creamier sauce.