Turkey with Dried Cranberries & Penne

Recipe from Executive Chef Mark Prece

Ingredients:
• ½ cup margarine (2 sticks)
• ½ cup dried cranberries
• 1 cup peeled, diced carrots (1-2 medium carrots)
• 1 cup diced celery (about 4 ribs)
• ¼ cup flour
• 2 cups chicken broth
• Salt and Pepper
• 1 lb. Penne Rigate, cooked
• 1 lb. Roasted/cooked turkey

Preparation:
• Melt margarine over medium heat. Add the cranberries, onion and celery, and
cook until tender. Stir in the flour and cook 1 minute.
• Slowly add the chicken broth while stirring. After simmering 2 minutes, add
turkey and the penne. Season to taste with salt and pepper. Return to
simmering till heated through.
• If sauce is too thick, add more chicken broth to get desired consistency.

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