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Preheat your oven to 425˚F.
- Roast turkey on a wire rack in a sheet tray. Season with salt, pepper, and olive oil. Roast turkey for 45-55 minutes, or until the internal temperature reaches 165˚F/74˚C.
- Remove, tent with foil, and allow turkey to rest for 15 minutes before carving. Carve and cube turkey and set aside. This recipe works great with leftover turkey as well!
- For the cheese sauce, melt butter and flour together in a saucepot. Cook for 1-2 minutes then add milk. Bring to a gentle boil and whisk well to avoid any lumps. Season with salt and pepper to taste, reduce and cook for 3-4 minutes, or until thickened. Add half of the cheddar cheese, remove from heat.
- Preheat your oven to 375˚F. In a large bowl, combine pasta, broccoli, and 2 cups of chopped turkey. Drizzle cheese sauce on top and mix well. Transfer mixture to a baking dish and cover with the other half of the remaining cheese. place in the oven for 30-40 minutes. Remove, garnish with fresh scallions and enjoy!