• 1 cup whole grain elbow noodles (spelt, kamut, quinoa, etc.)
  • Water
  • 1 pound naturally raised turkey (about 2 cups), cooked and cut into bite-sized pieces (can use leftover turkey from Thanksgiving or Christmas dinner)
  • 3-4 celery stalks, diced small
  • 1/3 cup dried cranberries
  • 2 tsp. fresh sage, minced
  • 3 tbsp. herbed mayo (recipe here)
  • Sea salt and pepper to taste


Cook pasta according to directions on package.  Drain cooked pasta and put into a mixing bowl.  Combine pasta with cooked diced turkey, celery, cranberries, sage and herbed mayo.  Sea salt and pepper to taste.  Makes 4-6 servings.