This recipe is a wholesome way to transform leftover Christmas turkey.

Makes 6 servings

AP Photo/Mueller's and Golden Grain Pasta (ENLARGE)
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(Start to finish 25 minutes)

½ pound butter (2 sticks)

½ cup dried cranberries

1 cup peeled, diced onion (about 1 medium onion)

1 cup peeled, diced carrot (1 to 2 medium carrots)

1 cup diced celery (about 4 ribs)

¼ cup flour

2 cups chicken broth

Salt and pepper to taste

1 pound whole-wheat penne rigate (penne with ridged sides), cooked according to package directions

1 pound boneless, skinless roasted turkey breast (leftovers or from the deli counter), diced in ½-inch pieces (about 4 cups)

Melt butter over medium heat. Add the cranberries, onion, carrot and celery, and cook until tender. Stir in the flour and cook 1 minute. Slowly add the broth while stirring. After simmering 2 minutes, stir in the cooked turkey and the penne. Season to taste with salt and pepper and return to simmering, just to heat through.

Cook's tips:

—If the sauce is too thick, add more chicken broth to get the desired consistency.

—Regular pasta can be substituted for whole-wheat pasta.

(From chef Mark Prece, courtesy Mueller's and Golden Grain Pasta)

By The Associated Press