Recipe for Orzo with Turkey and Fennel 
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Yield:
2 Servings
Ingredients:
Amount Ingredient
2 tsp Olive oil
1/3 cup Minced onion
1 tbl Minced garlic
1/2 lrg Trimmed fennel bulb,in 1/3"dice, about 1 cup
1/2 cup Diced or chopped leftover turkey
3 tbl Minced fresh parsley
1/4 tsp Dried sage
1 cup (6 ounces) orzo noodles, cooked, acc.to pkg
1/2 cup Turkey stock, or reduced-sodium canned chicken broth (1/2 to 3/4)
2 lrg Plum tomatoes,outer shells only, in sm. dice, about 2/3 cup
1/4 cup Grated imported Parmesan cheese
1 tbl Finely sliced fresh basil leaves
Instructions:
Instructions: 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.

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NOTES :

Yield: 2 main-course servings

Preparation Time: 20 minutes Cooking
time: 10 minute

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