Magnolia Café’s Broccoli Wild Turkey Pasta | Great Days Outdoors

We recently prepared the Broccoli Wild Turkey Pasta Casserole for our family, and as usual, everyone raved about it. Photo by John E. Phillips

Magnolia Café’s Broccoli Wild Turkey Pasta

The Magnolia Café, down the street from our home in Vestavia, Alabama, has served this dish for some time. It’s been a favorite of our entire family for at least 16 years and is a delicious, colorful way to use turkey breasts.

Ingredients for Turkey Marinade:

1/2 cup red wine vinegar

1/2 cup soy sauce

1/2 cup vegetable oil

2 cups water

1/2 cup fresh lime juice

2 tablespoons crushed red pepper

2 large onions, chopped

6 jalapeno peppers, sliced

Mix all ingredients together, and use to marinate turkey overnight.

Ingredients for Pasta Casserole:

1 boneless turkey breast, cut into cubes, marinated and grilled

3 cups broccoli flowerets

8 ounces uncooked tricolor rotini pasta

1/2 cup roasted almonds

1/2 cup Parmesan cheese

1 tablespoon lemon juice

1 teaspoon dried basil

3/4 cup mayonnaise (preferably Hellmann’s)

Preparation for Casserole:

Grill marinated turkey. Steam broccoli until tender (about eight minutes). Set aside until cool. Cook pasta according to package directions. Rinse in cold water. Place cooled pasta and cooled, cut broccoli into a large bowl, and add remaining ingredients, including turkey pieces. Toss until thoroughly mixed. Place in a 9×13-inch baking dish. Sprinkle roasted almonds on top of casserole. Cover, and heat 15 to 20 minutes at 350 degrees. (Is also delicious when reheated. You may want to sprinkle more Parmesan cheese on top when reheating). Yield: six to eight ample servings.

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