Recipe information
Yield
4 Servings
Ingredients
2
cups chopped fresh fennel
4
ounces sliced pancetta, chopped
1
pound cherry tomatoes
2
cups low-salt chicken broth
1
15-ounce can cannellini (white kidney beans), rinsed, drained
1
cup leftover turkey gravy
1
1/2 cups chopped leftover cooked turkey meat
1
/4 teaspoon dried crushed red pepper
1
/2 cup chopped fresh basil
Need to make a substitution?
Preparation
Sauté fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook until tomatoes soften, stirring occasionally, about 8 minutes. Using back of fork, crush tomatoes. Mix in broth, beans, gravy, chopped turkey, and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.