Best Turkey Tortellini Toss Recipes

FESTIVE FALL TORTELLINI TOSS

Festive Fall Tortellini Toss image

Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 12

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1-3/4 cups cubed peeled butternut squash (about 1/4-inch cubes)
1/2 teaspoon poultry seasoning
1 medium tart apple, chopped
3 tablespoons thawed apple juice concentrate
3 tablespoons cider vinegar
1 green onion, thinly sliced
1/3 cup chopped walnuts, toasted
1/3 cup cubed smoked Gouda cheese (about 1/4-inch cubes)
2 tablespoons minced fresh parsley

Steps:

Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender., Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.

Nutrition Facts : Calories 148 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 109mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

TURKEY TORTELLINI SOUP

Turkey Tortellini Soup image

A leftover turkey carcass is used to make a delicious broth, which is then used to make a warming soup akin to the Italian favorite tortellini en brodo. The recipe is written for 1 pound of carcass -- for each additional pound, double the aromatic ingredients (carrot, onion, celery, parsley and peppercorns; do not add more bay leaves) used to enhance the broth's flavor. For more tortellini, you will need about 8 cups turkey broth for every 9 ounces of tortellini.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h30m

Number Of Ingredients 11

Ingredients

1 coarsely chopped large carrot
1 coarsely chopped onion
1 coarsely chopped celery stalk
A few sprigs fresh flat-leaf parsley
5 whole black peppercorns
1 bay leaf
1 pound leftover turkey carcass, cut up into smaller pieces
Coarse salt
1 packed cup baby-spinach leaves
2 cups shredded leftover turkey meat
9 ounces tortellini

Steps:

In a large stockpot, combine carrot, onion, celery, parsley, peppercorns, and bay leaf. Add the turkey carcass and enough water to fully cover. Bring to a gentle simmer for at least 1 hour and up to 2 1/2 hours for full flavor. Strain through a fine-mesh sieve; discard solids and de-grease. (Broth may be refrigerated, covered, for up to a week.)
In a large pot, bring 8 cups turkey broth to a boil and season with salt. Add spinach leaves and turkey meat; simmer until spinach wilts, about 2 minutes.
Meanwhile, as the turkey broth comes to a boil, cook tortellini according to package instructions in a separate pot. Drain, and add to turkey broth just before serving.