Ingredients
Directions
Cook your pasta in salted water until al dente. Drain, but keep about 1/2 cup of pasta water just in case.
While the pasta boils, place your leftover stuffing in a small skillet over medium-high heat. Sauté it, breaking it into small bits, until it becomes dark golden and crispy. Set aside.
In a large pan, combine the leftover gravy and the heavy cream over medium heat. Whisk until smooth and simmering. If it feels too thick to coat pasta, add a splash of chicken broth or pasta water.
Fold in the shredded turkey and roasted vegetables. Stir gently until they are heated through.
Toss the cooked pasta into the gravy sauce, coating it thoroughly. Plate the pasta and top generously with the crispy stuffing "crunch" and fresh herbs. Add a swirl of cranberry sauce if desired.
