• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
734
Protein:
44 g
Fat:
17 g
Carbohydrates:
101 g

Credit
Recipe courtesy of Kelly Brisson of The Gouda Life (thegoudalife.ca).

Serves: 4
  1. Cook pasta to al dente according to package instructions. Rigatoni should take about 8-10 minutesl
  2. Reserve 1 cup (250 mL) of the starchy pasta water, strain and set asidel
  3. Preheat oven to 400F (205C).
  4. Melt butter in a large skillet over medium heat. Cook until just starting to brown, 5-6 minutes.
  5. Add Brussels sprouts, garlic, onion, apple, red pepper flakes and a few pinches of salt. Cook, stirring occasionally until golden, 10-12 minutes.
  6. Add the cream (or milk) and milk (or stock) and stir, scraping up any stuck-on bits from the bottom of the pan as you do.
  7. Add in the Dijon, lemon zest and juice, turkey, kale and cooked rigatoni. Fold everything together gently so the noodles stay intact.
  8. Taste for seasoning, adding more salt if needed.
  9. Pour into a lightly greased casserole dish (you can use one large or 4 single-serving dishes).
  10. Top with cheddar cheese and fresh ground pepper and bake for 10-15 minutes or until noodles and cheese are golden brown. Let cool slightly before serving.
*If you don't have pre-cooked turkey, buy the breast, pat it dry with paper towel and sprinkle generously with salt and pepper. Sear on a hot skillet over medium-high heat until golden, flip to brown the opposite side and cook until an internal meat thermometer reaches 170F (76C) in a 375F (190C) oven.

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