Deli turkey goes upscale. This recipe is also a good place to use leftover ham or roast chicken.
The smokiness of the turkey will be best with a red or white wine with lots of acidity. For a red, look for a pinot noir from Oregon. For a white, try a riesling from the Alsace region of France.
- 1 tablespoon butter
- 3 large leeks, white and light-green parts only, split lengthwise, cut crosswise into thin slices, and washed well, or 12 scallions including green tops, sliced
- 1 teaspoon salt
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 1 cup heavy cream
- 1/2 pound smoked turkey, sliced about 1/8-inch thick and cut into 1/4-by-1 1/2-inch strips
- 2 tablespoons chopped parsley
- 1/4 teaspoon fresh-ground black pepper
- 3/4 pound spaghetti
In a large frying pan, melt the butter over moderate heat. Add the leeks and salt and cook, stirring occasionally, until the leeks are tender, about 10 minutes.
Add the broth, increase the heat to moderately high, and simmer until the liquid is reduced to about 1/4 cup. Stir in the cream and bring to a simmer. Reduce the heat and simmer until slightly thickened, 2 to 3 minutes. Stir in the turkey, parsley, and pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
662 calories; 28g total fat; 114mg cholesterol; 1171mg sodium; 80g carbohydrates; 4g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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