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Turkey & White Wine Pasta with Brussels Sprouts

40 minutes

6 servings


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Sunset Dinner


This recipe is great to use up leftover cooked turkey add the meat after you have softened the vegetables. Perfect for a quick Christmas meal.

Oven temperature

Pre-heat oven to 200c fan 180°c -400°f - Reg 6


  1. Put prepared sprouts onto baking tray drizzle with 2 tabs of oil season well. Save a couple of sprouts to garnish dish.

  2. Roast in oven for approx. 12 minutes until just browning turn a couple of times whilst roasting – do not overcook

  3. Toss turkey in seasoned flour 

  4. Heat rest of oil in pan lightly cook onion when just soft add garlic for 2 minutes then add seasoned turkey and lightly brown meat.

  5. Add wine, milk and stock slowly stirring all the time to prevent lumps.

  6. Allow to cook for about 10 mins so flour and turkey is fully cooked.

  7. Add most of parmesan (keep a little to garnish) adjust seasonings

  8. Add roast sprouts (do not overmix as sprouts will break up)

  9. Cook pasta as instructed

  10. Pour turkey sprout mixture over pasta and garnish with parmesan shavings and shredded uncooked sprout.

Cooks tips

I like to use some of the brown meat for this recipe as more succulent then the breast. For a vegetarian option just leave out the Turkey add your favourite veg and use vegetable stock

Serve with

Steamed seasonal vegetables – there are potatoes in the casserole but you could add some mashed sweet potatoes

Wine pairing


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Vegetarian information
Sunset Dinner


  • 500g Turkey

  • 350g Brussels Sprouts (Halved)

  • 5 tabs olive oil

  • Seasonings

  • 4 garlic cloves -chopped

  • 1 brown onion - sliced

  • 1 tab plain flour

  • 80ml dry white wine

  • 400ml full fat milk

  • 4tabs stock

  • 50g parmesan cheese

  • 275g of fresh pasta

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