Two Timin' Turkey Tortellini

Aren't you relieved when all the family and guests are gone after Thanksgiving?  You need to stretch out on your couch and work off those major calories...kind of feel like a ruminating cow that got into the wheat field--bloated, stuffed and extremely lazy.  Anywho, what to do with all those turkey leftovers.  I mean, one can only eat so many sandwiches (unless they're one of my hot turkey sandwiches) and there just comes a point where you're ready to feed what's left on that platter to the dogs.  Well don't do it!

That package of frozen tortellini had been in the freezer for a couple of weeks just waiting for me to put something together.  You can make this with any assortment of veggies and/or meats--chicken, tuna, pulled pork (sans BBQ sauce), or vegetarian but since we have Tom Turkey piled in the fridge, it just made sense to use him up as much as possible.  I happened to also have a nice bag of brocoli florets begging in their brocoli voices to be used but you could saute yellow and zuchini squash or green peas just as easily.

This makes about 3-4 servings--two times the food for half the effort.

Two-Timin' Turkey Tortellini

1-1 lb bag fresh or frozen Tortellini 
1.5-2 c. cubed, cooked turkey
1.5-4 c brocoli florets--depends on diet--do you want to lose some lbs? eat more brocoli
 2-3 TBSP cream cheese
1/2 c cream or half and half
1 clove garlic, crushed
1/2 c grated Pecorino Romano cheese
1/4 c black olives (optional)
butter and garlic oil to saute veggies
1/4 c chicken or vegetable broth
1/2 tsp Italian seasoning or fresh chopped basil

In a large skillet, drizzle lightly with olive oil and add 1-2 TBSP butter.  Add frozen or fresh vegetables and olives--brocoli, zuchini, yellow.  Saute for a few minutes and add broth.  Cook on medium-low heat while you prepare tortellini and sauce.

In large pot, cook tortellini in boiling water according to package directions--this only takes about 5 or 6 minutes--the torts just need to be heated through, not turned into biscuits.  Read the package.

In a small saucepan, add cream cheese and cream/half-and-half and cook on a low heat stirring to blend.  Add garlic and seasonings.  When blended and smooth, stir in 1/4 c Pecorino Romano cheese--more or less to your taste.  More is always better.  Heat through.

Drain tortellini, stir in sauce, top with veggies and more cheese.  Serve with yet more grated cheese.  If you can control yourself, there should be leftovers.

Bon appetitortellino!