Our featured foodie, Danny Hyman, created this delicious recipe to make with your Thanksgiving leftovers this weekend!  Danny always has lots of turkey and veggies leftover and loves to make this recipe after the holiday.  Now lets make some pasta!

Ingredients:

2 cups diced turkey

16 oz fresh Brussels sprouts, trimmed & halved

1 red bell pepper diced

3/4 cup dried cranberries

1 bag Al Dente pasta

1/2 cup dry white wine

Vinaigrette:

1/3 cup lemon juice

1/3 cup olive oil

Garlic powder, dried basil, salt & pepper

Cook the pasta as per the instructions on the bag, drain in a colander and rinse briefly in cold water.

Sauté the Brüssel sprouts and red bell pepper in olive oil over medium heat until they begin to brown, approx. 8 minutes. 

Add the cranberries and the wine and cook additional 2 minutes.

Place the pasta in a large serving bowl, add the turkey and the veggies/wine. 

Add some of the vinaigrette and toss well together.  Taste and add more vinaigrette if desired.  Let rest and toss once more before serving.