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Smoked Turkey & Broccoli Pasta

Smoked Turkey & Broccoli Pasta

Green Mountain Grills is the King of casseroles. We made an extra smoked turkey just so she could work her magic on leftovers. Having our awesome Green Mountain Grills we had lots and lots of flavor because we smoked the turkey, smoked the casserole. Definitely a win, win, win!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Smoked Turkey & Broccoli Pasta
A Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: 30 Min. Smoke 180 degrees (84c), Grill 40 min. 350 degrees (177c)
Grill: Green Mountain Grills Daniel Boone
Pellets: Lumberjack Pecan

Ingredients: 

  • 1lb. extra wide egg noodles, cooked and drained
  • 8 cups leftover smoked turkey, cubed
  • ½ lb. bacon, chopped
  • ¾ cup flour
  • 3 cups chicken stock
  • 3 cups half & half
  • 1 cup sharp cheddar cheese, shredded
  • 1 lb. broccoli flowerets, steamed for 3 minutes
  • 2 cups shallots or green onions, sliced
  • 2 Tablespoons dried minced garlic
  • 1 Tablespoon Louisiana Grills Sweet Hot Rub & Seasoning

Topping

  • ½ cup butter, melted
  • 1 cup seasoned bread crumbs
  • ¾ cup fresh Parmesan cheese, grated

Directions:

In lightly greased large cast iron Dutch oven sauté bacon until semi-crisp. Remove bacon with slotted spoon into a small bowl. Whisk flour into bacon drippings. Slowly whisk in stock, milk, cheese and seasonings until sauce is thickened. Add bacon and onions. Stir in broccoli, noodles and turkey until coated. In small bowl blend topping ingredients and sprinkle over turkey mixture.

Mixing bowl

Smoked Turkey and Broccoli

BACON

Sauté Bacon in a Large Cast Iron Dutch Oven

Wisking the sauce

Slowly Whisk Until Sauce is Thickened

mixing it up

Mix Everything Together

Add toppings

Add Topping and You’re Ready for the Grill

Cooking Directions: Green Mountain Grills Daniel Boone

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain Grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp and burns clean turn it back down to 180 degrees (84c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your food but it is enough to open the pores so that it can pick up all the flavor of the smoke.

After 30 minutes, turn the (Temperature Control) up to 350 degrees (177c) and cook for 40 minutes until hot and crispy. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Lookin’ Good

Lookin’ Good

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Smoked Turkey & Broccoli Pasta
A Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control board to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Green Mountain Grill is just like your oven except it uses wood pellets and has wheels.

Bake for 40 minutes at 350 (177c).

Let’s Eat!!!

Let’s Eat!!!

About our Recipes

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Smoked Turkey & Broccoli Pasta Green Mountain Grills is the King of casseroles. We made an extra smoked turkey just so she could work her magic on leftovers. Having our awesome Green Mountain Grills we had lots and lots of flavor because we smoked the turkey, smoked the casserole. Definitely a win, win, win! Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two… Smoked Turkey & Broccoli Pasta A Pellet Grill Recipe Prep Time: 20 minutes Cook Time: 30 Min. Smoke 180 degrees (84c), Grill 40 min. 350 degrees (177c) Grill: Green Mountain Grills Daniel Boone Pellets: Lumberjack Pecan Ingredients:  1lb. extra wide egg noodles, cooked and drained 8 cups leftover smoked turkey, cubed ½ lb. bacon, chopped ¾ cup flour 3 cups chicken stock 3 cups half & half 1 cup sharp cheddar cheese, shredded 1 lb. broccoli flowerets, steamed for 3 minutes 2 cups shallots or green onions, sliced 2 Tablespoons dried minced garlic 1 Tablespoon Louisiana Grills Sweet Hot Rub & Seasoning Topping ½ cup butter, melted 1 cup seasoned bread crumbs ¾ cup fresh Parmesan cheese, grated Directions: In lightly greased large cast iron Dutch oven sauté bacon until semi-crisp. Remove bacon with slotted spoon into a small bowl. Whisk flour into bacon drippings. Slowly whisk in stock, milk, cheese and seasonings until sauce is thickened. Add bacon and onions. Stir in broccoli, noodles and turkey until coated. In small bowl blend topping ingredients and sprinkle over turkey mixture. Smoked Turkey and Broccoli Sauté Bacon in a Large Cast Iron Dutch Oven Slowly Whisk Until Sauce is Thickened Mix Everything Together Add Topping and You’re Ready for the Grill Cooking Directions: Green Mountain Grills Daniel Boone To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean. Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn. I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain Grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food. So after the grill comes up to temp and burns clean turn it back down to 180 degrees (84c). Place everything directly onto the grill and just…

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