Creamy Turkey Tetrazzini
Ingredients
1 package (1 pound) linguine
6 tablespoons butter
6 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 cup heavy whipping cream
4 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 jar (4 ounces) diced pimentos, drained
¼ cup chopped fresh parsley
4 to 5 drops hot pepper sauce
1/3 cup grated Parmesan cheese
Directions
1. Cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, salt, pepper, and cayenne until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream.
2. Drain linguine; add 2 cups sauce and toss to coat. Transfer to a greased 13x9-inch baking dish. Make a well in center of pasta, making a space about 6x4 inches.
3. To the remaining sauce, add the turkey, mushrooms, pimentos, parsley, and pepper sauce; mix well. Pour into center of dish. Sprinkle with cheese.
4. Cover and bake at 350 degrees for 30 minutes. Uncover; bake until bubbly and heated through, 20 to 30 minutes longer.
Pumpkin Chili
Ingredients
1 tablespoon olive oil
1 pound ground spicy Italian sausage
1 onion, chopped 1 red bell pepper, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
1 ½ tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt, plus more to taste
¾ teaspoon ground black pepper, plus more to taste
½ teaspoon ground cinnamon
2 (15 ounce) cans fire-roasted tomatoes, not drained
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pumpkin puree
2 ½ cups chicken broth
Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheesem and avacado, for garnish, if desired
Directions
1. In a large dutch oven, heat the oil over medium heat. Add the sausage and cook, stirring to break into pieces, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel lined plate to drain.
2. Add the onion and bell pepper to the Dutch oven. Cook over medium heat, stirring, until softened, 10 to 12 minutes. Stir in garlic, cumin, chili powder, 1 teaspoon salt, ¾ teaspoon pepper and cinnamon. Cook, stirring, for 30 seconds.
3. Stir in the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and sausage. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and cook, stirring occassionally, until flavors meld, about 20 minutes.
4. Season the chili with salt and pepper. Serve, garnishing with pumpkin seeds, sour cream, cheese and avacado, if desired.