Make some room in your post-holiday fridge by transforming multiple leftovers into one comforting pasta. If you don't have brussels sprouts, substitute with shredded cabbage.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine



In large pot of boiling salted water, cook pasta according to package directions. Reserving 1/3 cup cooking liquid, drain.

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook pancetta, stirring occasionally, until beginning to soften, about 2 minutes. Add shallots and garlic; cook, stirring occasionally, until shallots are softened, about 4 minutes. Add brussels sprouts and 1/2 cup water; cook, stirring, until brussels sprouts are tender and most of liquid is evaporated, about 5 minutes.

Whisk together broth, reserved cooking liquid and cornstarch until well combined. Stir into brussels sprouts mixture; bring to boil. Reduce heat; simmer until liquid is thickened and glossy, about 4 minutes. Stir in turkey, sage, pepper and salt; cook until heated through, about 2 minutes. Add pasta and cream; cook, stirring, until coated, about 1 minute. Remove from heat; stir in lemon zest and lemon juice.

Nutritional facts per serving: about

  • Fibre 6 g
  • Sodium 568 mg
  • Sugars 3 g
  • Protein 38 g
  • Calories 599.0
  • Total fat 17 g
  • Cholesterol 87 mg
  • Saturated fat 7 g
  • Total carbohydrate 73 g


  • Iron 36.0
  • Folate 113.0
  • Calcium 9.0
  • Vitamin A 14.0
  • Vitamin C 88.0
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Lunch & Dinner

Creamy Turkey Penne With Brussels Sprouts