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Linguine and Turkey Sauté

1 pound of Linguine or Spaghetti, uncooked
2 cups of broccoli florets
1 tablespoon of margarine
1 large onion, diced
2 carrots, sliced into 1/4-inch rounds
2 stalks celery, diced
2 tablespoons of all-purpose flour
One 14 1/2 ounce can of chicken broth
1 teaspoon of ground sage
2 cups of diced cooked turkey
1/4 cup of herbed stuffing mix

Prepare pasta according to package directions. Two minutes before pasta is done, add broccoli florets to water. Cook two minutes; drain pasta and broccoli in colander. In a large skillet, warm the margarine over medium heat. Add the onion, carrots and celery and sauté three minutes. Stir in the flour. Add the chicken broth and sage and stir in the turkey. Stir until the sauce come to a simmer. Simmer for 1 minute. Pour the turkey sauté over the pasta. Sprinkle stuffing mix on top and serve immediately.

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