2 tablespoons cornstarch
1/2 cup pecan halves
1/4 pound sliced bacon, chopped
1 onion peeled and chopped
3/4 pound pasta, bow-tie preferred
3/4 cup cranberry sauce or relish (fresh, canned or frozen)
2 cups bite-size pieces of cooked turkey, skinned
1/4 cup minced parsley
Directions: Bring 4 quarts of water to a boil. Slowy pour broth into cornstarch, whisking away any lumps. Pour pecans into a frying pan over medium-high heat and shake or stir until lightly browned under the skin (break a nut to test), about 5 minutes. Pour from pan and let cool. Saute bacon and onion togheter until bacon is brown, about 10 minutes; drain off fat. Add pasta to boiling water and cook until tender to bite. Add cranberry sauce and broth mixutre to bacon and onion; stir over high heat until boiling. Add turkey and parsley, mix and keep warm. Pour over cooked pasta. Sprinkle with toasted pecans and season with salt and pepper.
Notes: Could be made with chicken, pork or sausage leftovers.