How to Make It

Step 1

In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. In a small bowl, mix cornstarch with broth.

Step 2

While water heats pour pecans into a 10- to 12-inch frying pan over medium-high heat. Shake or stir nuts frequently until lightly browned under the skin (break a nut to test), about 5 minutes. Pour from pan and set aside.

Step 3

Return frying pan to medium-high heat; add bacon and onion. Stir often until bacon is brown, about 10 minutes; spoon out fat and discard. Add pasta to boiling water and cook until tender to bite, 10 to 12 minutes.

Step 4

While pasta cooks, add cranberrry sauce and broth mixture to bacon and onion; stir over high heat until boiling,. Add turkey and parsley, mix, and keep sauce warm.

Step 5

Drain pasta. Return to pan, add turkey sauce, and mix. Spoon onto plates. Sprinkle pasta with toasted pecans and add salt and pepper to taste.

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