Not sure about you but leftover thanksgiving food is good for about three days, then you crave something other than fowl.  However, with turkey still left over (the squash, cranberry, and potato are long gone), Artichoke Hart had to do something for the delegations still to come. (New York Fried,  Sunao Publishing 2019) So since the next group were Italians, a quick luncheon pasta was in order. The meat was pulled, and the pasta chosen was organic multi-colored bowties. The sauce utilized the thought of Thanksgiving but none of the usual ingredients. Give it a shot. You’ll love it. Shades of thanksgiving without the actual trimmings.

INGREDIENTS

2 cups bowtie pasta, boiled to al-dente
1 cup pulled turkey meat (leftover, pre-cooked and previously refrigerated)
1 cup broccoli florets
1 tbsn flavored olive oil (lemon or garlic preferred. For a deeper taste, use Sesame oil)
2 green onions, chopped to 1/4 inch pieces

Sauce:
1 tbsp maple syrup
2 tbsps brown sugar
1 tsp coarse mustard
1 tbsp plain Greek yogurt (thickener. If you don’t have any, use flour mixed with water and mix slowly while cooking)
1/2 cup Italian dressing (olde-style that’s thicker. Think Newman’s Own instead of Kraft)
1/2 cup milk

METHOD

Place broccoli and chopped onion in a bowl, add flavored oil and mix.
Mix all the sauce ingredients in a bowl, leaving out yogurt (or thickener).
Saute broccoli, onion, and turkey meat for about 3 minutes until they start to brown, then remove from heat and place in a bowl, covered.
Place sauce in a medium deep pan and bring to a slow boil.
Immediately turn to simmer, add yogurt (or thickener) slowly and allow to thicken before putting lid on.
Add turkey meat and broccoli while simmering for ten minutes.

Place bowties in bowl, then pour sauce over. Serve with toast points (buttered toast cut into thin slices)