Turkey Pappardelle 20003 0653 (1)

Autumn Turkey-Pumpkin Pappardelle

Servings: 1


  • 1 PERDUE® NAE RTC B/L S/O Turkey Roast
  • 1 c. pappardelle — cooked al dente
  • c. pumpkin puree — canned
  • 1/3 c. whole milk
  • 1/2 c. rapini — braised until tender
  • 2 tbsp. Butter
  • 2 tbsp. Pomegranate seeds
  • 5 sage leaves — fresh


For one plate:

  1. Roast turkey per package instructions to a temp of 170°F, cool and pull meat into bite-sized pieces, set aside.
  2. Heat butter in pan and add sage leaves. On low heat, crisp the leaves and drain on paper, season with salt and set aside.
  3. Add pumpkin puree, butter, salt, white pepper, nutmeg and milk to pan and stir as butter melts and sauce comes together. Use milk to thin, as needed.
  4. Add pasta, turkey and greens to saucepan and toss until coated and all components are warm.
  5. Spoon a layer of sauce and set a nest of the pasta mixture on top.
  6. Garnish with pomegranate seeds and crispy sage leaves.