Karen's After Thanksgiving Recipes with your Leftovers

Ingredients

• 8 ounces pasta (I use Gluten Free Parpadelle, Irollo from Italy )
• 1/2 cup cooked winter squash* (such as butternut or Kabocha, 3/4" dice )
• 1/2 cup cooked brussel sprouts* (halved roasted)
• 2 tablespoons unsalted butter (I use Organic)
• 2 1/2 teaspoons garlic (peeled, finely grated or minced)
• 2 tablespoons gluten free flour blend ((use regular flour if not gluten free))
• 1/2 teaspoon freshly cracked black pepper
• 2 big pinches chili flakes
• 1 1/4 cup chicken broth (preferably homemade or low sodium)
• 1 cup milk (full fat )
• 2 tablespoons dry sherry
• 1 cup fresh turkey (white meat) (cut into batonettes 1/2" x 1 1/2" )
• 1/2 cup gouda cheese (shredded)
• 1/2 cup pasta water ((saved from your cooked pasta))
• 4 tablespoons aged gouda cheese (optional for topping )
• 1 teaspoon fresh thyme leaves (minced )
• 1 teaspoon fresh tarragon (chopped)
• 2 tablespoons fresh parsley (chopped, divided )