Creamy Leftover Turkey Pasta Recipes

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CREAMY LEFTOVER TURKEY PASTA



Creamy Leftover Turkey Pasta image

Need an easy peasy recipe for using up your leftover roast turkey? Then you need to try my Creamy Leftover Turkey Pasta. No leftover turkey? No worries, this simple alfredo pasta recipe can be made with leftover chicken or see below for how to 'create' some turkey leftovers!

Provided by Eb Gargano

Categories     Main Course

Time 20m

Number Of Ingredients 10

300 g pasta (I use fusilli, but penne, spaghetti and linguine all work well too)
2 tablespoons olive oil
1 onion (sliced)
150 g mushrooms ((or other vegetables), sliced)
3 cloves garlic
300 g leftover turkey or chicken (shredded (see note))
300 ml double (heavy) cream
Salt and pepper to taste
4 tablespoons fresh parsley (finely chopped (or another herb - fresh sage or basil also work well))
Grated parmesan to serve

Steps:

  • Cook the pasta in boiling salted water according to your preferences or the packet instructions.
  • Meanwhile, put the olive oil and onions in a pan and cover with a lid. Cook over a low heat, stirring occasionally, for about 3 minutes, or until the onions have softened but not coloured.
  • Turn the heat up and add the mushrooms, fry for 3 minutes, stirring frequently, until the mushrooms and onions have browned nicely.
  • Lower the heat again and add the garlic and the turkey and cook for a further 2 minutes. Add the cream, salt and pepper, and cook for a further 5 minutes until the turkey is piping hot all the way through and the sauce has reduced slightly.
  • Meanwhile drain the pasta, reserving a couple of tablespoons of the cooking water.
  • Tip the pasta and cooking water into the sauce and stir to combine. Sprinkle over half the parsley and stir again.
  • Serve garnished with extra parsley and lots of parmesan cheese!

Nutrition Facts : Calories 699 kcal, Carbohydrate 63 g, Protein 29 g, Fat 37 g, SaturatedFat 19 g, Cholesterol 143 mg, Sodium 193 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CREAMY LEFTOVER TURKEY AND STUFFING CASSEROLE



Creamy Leftover Turkey and Stuffing Casserole image

A great quick and easy way to use leftover turkey and stuffing. A creamy turkey and spinach filling topped with leftover stuffing. My 2-year-old devours it.

Provided by kirstin

Time 45m

Yield 6

Number Of Ingredients 7

2 ½ cups chopped leftover roasted turkey
½ cup cream cheese
½ cup sour cream
1 (16 ounce) package frozen spinach, thawed
1 (10.5 ounce) can condensed cream of celery soup
salt and ground black pepper to taste
2 cups leftover prepared stuffing

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine turkey, cream cheese, sour cream, spinach, condensed soup, salt, and pepper in a pan over medium heat. Cook, stirring frequently, until hot, 7 to 8 minutes. Transfer mixture to a 3 1/2-quart baking dish and top with leftover stuffing.
  • Cover and bake until heated through, about 30 minutes.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 79.7 mg, Fat 22.1 g, Fiber 4.4 g, Protein 24.7 g, SaturatedFat 9.5 g, Sodium 917.2 mg, Sugar 2.7 g

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