* Exported from MasterCook * Orzo with Turkey and Fennel Recipe By : 1995, Abby Mandel, The Chicago Tribune Serving Size : 2 Preparation Time :0:00 Categories : Fennel Main Dishes Tomatoes Turkey Bobbie - Not Sent Pasta/Noodles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1/3 cup minced onion 1 tablespoon minced garlic 1/2 large trimmed fennel bulb,in 1/3"dice -- about 1 cup 1 1/2 cups diced or chopped leftover turkey 3 tablespoons minced fresh parsley 1/4 teaspoon dried sage 1 cup (6 ounces) orzo noodles, cooked -- acc.to pkg 1/2 c turkey stock -- or (1/2 to 3/4) reduced-sodium canned chicken broth 2 large plum tomatoes,outer shells only -- in sm. dice about 2/3 cup 1/4 cup grated imported Parmesan cheese 1 tablespoon finely sliced fresh basil leaves Salt, freshly ground black pepper 1. Heat oil in 12-inch, non-stick skillet over medium-high heat. When hot, add onion, garlic and fennel. Cook until hot, about 3 minutes, stirring often. 2. Add turkey, parsley, sage, cooked orzo and 1/2 cup turkey stock or chicken broth. Mix well. Heat through. Add tomato, cheese, basil, salt and plenty of fresh pepper. Toss well until combined. Adjust seasoning and add remaining 1/4 cup stock or broth as needed. Serve hot. Nutritional information (per serving): 447 calories, 33 g carbohydrates, 44 g protein, 15 g fat, 115 mg cholesterol, 545 mg sodium. Nutritional analysis by Jodie Shield. MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - NOTES : Yield: 2 main-course servings Preparation time: 20 minutes Cooking time: 10 minute