What to do with all that leftover turkey? Rania Harris stops by the Pittsburgh Today Live kitchen with some ideas for Thanksgiving leftovers as well as some gift ideas now that the holiday season is upon us!

Pasta with Turkey and Dried Cherries
8 ounces fresh pasta cooked al dente
1# turkey breast – cut into chunks
(Leftover turkey from Thanksgiving works great in this recipe)
½ cup dried cherries
1 cup heavy cream
1 cup chicken stock (to thin the sauce slightly)
1 tablespoon minced fresh sage leaves
Sea salt and freshly ground black pepper to taste
6 ounces goat cheese

In a large sauté pan over medium heat, add cream, turkey and sage. When cream begins to simmer, reduce heat and simmer for about 5 minutes or until cream has thickened. Add pasta, dried cherries and goat cheese and remove from heat. Stir until pasta is coated and goat cheese is completely incorporated. Add salt and pepper to taste.

Pasta Fresca all’ Uovo
4 cups sifted all-purpose flour
4 eggs
1 ½ teaspoons salt
2 tablespoons extra virgin olive oil
Enough warm water to bring the mixture to a smooth dough

Place the flour, eggs, salt, and oil in the bowl of a food processor fitted with a steel blade. Process the mixture until it resembles a coarse meal. Begin adding the water very slowly through the feed tube while processing. Add enough liquid to bring the dough together. Roll and cut pasta per manufacturer’s directions.

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