Thanksgiving was great!  I spent the morning cooking then I ate myself silly at most impressive and expansive lunch feast that included everything from Mom’s brined turkey to my now famous seafood stuffing.  After lunch I watched the “boys” showed off their athletic abilities during a game of touch football in the front yard which is always entertaining. (Happy to report that no one injured anything this year!)  The best part of the day though, was just catching up and spending time with family and friends. It was all good!

Friday was my recovery day after all that cooking and socializing on Thursday.  We enjoyed a laid back day at home and dined on tasty leftovers for lunch and dinner – another great day! 

Then it was Saturday and there was still 6 lbs of turkey left in my fridge.  Oh my!  As lovely as it was for the first 4 meals, I don’t think I can do a 5^th straight meal of roasted turkey.  I need a plan to deal with all this turkey!  That is why I came up with this new recipe – Savory Shrimp and Turkey Skillet Meal. 

This quick and easy recipe uses seafood to dress up that left over turkey.  It is kind of like a pot pie without the pie shell or all that baking time.   If you aren’t lucky enough to have leftover turkey, you could use cooked chicken or turkey from the deli section of your grocery store instead.  Give it a try and let me know if you think it is a good use of that left over Thanksgiving turkey.

Savory Shrimp and Turkey Skillet Meal

Prep time: 2 minutes  Cook time: 16 minutes  Makes: 4 servings

• 1 (12 oz) packages SeaPak® Shrimp Scampi, frozen
• 2 cups uncooked whole grain elbow pasta
• 8 oz cooked turkey, cut into bite size pieces
• 1 (10 oz) can cream of low sodium mushroom soup
• 1/4 cup shredded parmesan
• 1 1/2 cup frozen peas, thawed

COOK pasta according package directions.  Drain and reserve 1/4 cup pasta water.  Return pasta to pot and set aside.  (Do not return to heat.)

PREHEAT large skillet on medium high for 1 minute.  Add shrimp scampi. 

SAUTE for 5 minutes stirring occasionally. Add turkey, mushroom soup, shredded parmesan, peas and 1/4 cup reserved pasta water.  Bring mixture up to a simmer stirring vigorously until scampi sauce and soup are well mixed.

POUR shrimp and turkey mixture over pasta and toss.  Serve hot.