I know Christmas is past, but we happened to have a turkey in the freezer, so we decided to roast it. There being just the three of us (and given that Little One doesn't eat tremendously much, really only two) we had quite a lot of leftover turkey to try to use. Turkey soup and sandwiches are great, but at a certain point you need some other way of using it or it will go bad - or you'll get sick of turkey. So this is one of the things I made using our left-over roasted turkey.
(By the by, this was the juiciest bird I've ever had. I received Salt Fat Acid Heat for Christmas and read through the food science part. I was very interested in the effects of salt on the breakdown of the muscle fibres for meat tenderising and so tried this trick on our turkey. It appears to have worked wonderfully! I have never had such succulent white meat a week later for sandwiches!)
2 onions, chopped
1 tbsp butter
1 tbsp lime juice
1 1/2 c roast turkey, shredded
1 c cream
1 tsp sage
1/2 tsp dried orange peel
1/2 tsp sumac
Splash of white cooking wine
Salt and pepper to taste
1) Cook the spaghetti as per packet instructions.
2) In the mean time, melt the butter in a frying pan. Sauté the onions until translucent, adding the dash of lime juice as it nears the end of its cooking. Add the turkey, sage, cream and orange peel. Cook on medium low heat, stirring almost constantly. Add the splash of white wine, and stir some more. Add the sumac.
3) When the pasta is almost cooked, transfer it to the pan with the sauce and mix well. Allow the pasta to finish cooking in the sauce, adding 1c of the pasta water if necessary. Check seasoning. Serve.
I am very happy with this dish. I don't think there is anything I would tweak. If in doubt about the amount of sauce you have, add the pasta slowly, or add a little more cream. Add as much turkey as seems right to you. Rich and creamily satisfying without being a heavy meal. It could work well with chicken too. I definitely recommend this!