This ranch turkey pasta recipe is a quick and easy main dish recipe you can make to use some of your leftover holiday turkey. It is so fast you make it in less time than it takes to boil the pasta.

Ranch Turkey Pasta Recipe

Menu – Ranch Turkey Pasta Dinner

Tips:

• For any holiday or special occasion, melt almond bark and spread it in a thin sheet. Then use metal cookies cutters to cut it into any shape you want.
• Don’t know what to do with all those open packages of mixes, dressings and dips? Clip them shut with one of those black clips (alligator clip ?) then line them up in a small box or basket.To keep them organized, you could place some cup hooks on the inside of a cabinet or cabinet door and hang them from those.
• If you have a bunch of hard candy left from the holidays, grind it up in something like a spice grinder and then sprinkle it on top of cookies.

Menu:

Ranch Turkey Pasta Dinner*
Tossed Salad
Cheese Toast*
Cinnamon Raisin Rice Pudding*

Here’s a quick and easy main dish recipe you can make to use some of your leftover holiday turkey. It is so fast you make it in less time than it takes to boil the pasta.

Ranch Turkey Pasta Recipe

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This ranch turkey pasta recipe is a quick and easy main dish recipe you can make to use some of your leftover holiday turkey. It is so fast you make it in less time than it takes to boil the pasta.

• Author: Tawra Kellam
• Yield: 4 servings

Ingredients

2 1/2 cups uncooked medium tube pasta (or any other type of pasta or noodle)
6-8 Tbsp. butter or margarine
1 envelope ranch salad dressing mix
1 cup frozen peas and carrots, thawed
3 cups turkey, cooked and cubed

Instructions

1. Cook the pasta according to the directions.
2. While the pasta is cooking, melt the butter in a skillet and add salad dressing mix.
3. Add peas and carrots.
4. Cook for 2-3 minutes.
5. Drain the pasta.
6. Add the pasta and the turkey to skillet.

*Cheese Toast

Spread bread with butter. Sprinkle with garlic powder and Parmesan cheese. Broil until golden. Watch carefully as it goes from just right to incinerated very quickly.

*Coconut Raisin Rice Pudding

This recipe is a great way to use extra rice.

1/4 cup butter or margarine, melted
3 eggs
3 cups milk
1 cup sugar
2 tsp. vanilla
3/4 tsp. cinnamon or nutmeg
1/2 tsp.salt
2 1/2 cups cooked rice
3/4 cup raisins
3/4 cup flaked coconut

Place butter in a 13x9x2 baking dish. Set aside. Combine the eggs, milk, sugar, vanilla, cinnamon or nutmeg and salt. Stir in the rice and raisins. Pour into the baking dish. Bake, uncovered, at 325 degrees for 30 minutes. Then sprinkle with coconut. Bake 10-15 minutes longer. Refrigerate leftovers.

Tip: You can substitute brown sugar for the white sugar, replace 1 cup of milk with coconut milk, use dried cranberries or top with mango, raspberries, bananas or any fruit you like.