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Turkey Cavatappi

Yield 24 10-oz. portions


  • 1 c. GFS Canola Oil
  • 4½ lb. Boneless, Skinless Turkey Tenderloins
  • to taste Trade East Salt
  • to taste Trade East Black Pepper
  • 1 c. Herbes de Provence
  • 3 lb. Primo Gusto Cavatappi Pasta, cooked
  • ½ c. Markon Fresh Italian Parsley, trimmed and finely chopped
  • (Recipe) Mushroom and Green Pea Sauce, warmed


      • 1 oz. GFS Canola Oil
      • 8 oz. Sweet Vidalia Onion, small dice
      • 2 Tbsp. Chopped Garlic
      • 3 lb. Markon Medium Mushrooms, sliced
      • 1 c. Chardonnay
      • 3 qt. Hearthstone Roasted Turkey Gravy


      1. Place oil in a heated, nonstick sauté pan. Add onions and garlic. Sauté until onions are translucent. Add mushrooms and wine. Bring to a boil. Simmer until the wine is reduced by half.

      2. Add the turkey gravy. Bring to a boil, stirring frequently. Simmer 2 minutes. Add the peas and simmer another 2 minutes. Pour the gravy out in a 4” full stainless-steel hotel pan. Allow to cool uncovered. Transfer to a storage container. Cover, label, date and refrigerate until needed. 

    6¾ lb. (Recipe) Mushroom and Green Pea Sauce, warmed
  • 4½ lb. Glazed Baby Carrots


1. Place oil in a heated, nonstick sauté pan. Season turkey with salt and pepper to taste. Place in pan skinned-side down. Cook on both sides until golden-brown. Transfer to roasting pans. Rub 1 Tbsp. of herbes de Provence over the top of each turkey breast. Place in a heated 350°F convection oven. Cook up to 20 minutes, or until cooked through. Slice thin widthwise; keep warm. 

2. Place 4 oz. of cavatappi in a stainless-steel mixing bowl. Add 1 tsp. of parsley to the pasta. Season to taste with salt and pepper. Toss together until mixed.

3. Spoon cavatappi on the front of a warmed serving plate. Ladle 3 oz. of warmed mushroom and green pea sauce over the top of the cavatappi. Shingle 3 oz. of turkey slices on top of the pasta. Ladle 1½ oz. of sauce over the turkey. Place 3 oz. of glazed carrots at the top of the plate.