Leftover Turkey Pasta Recipes

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

Time 20m

Number Of Ingredients 10

Ingredients

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

LEFTOVER SKILLET TURKEY PASTA

Leftover Skillet Turkey Pasta image

Turkey Pasta Skillet, a healthy, fast and easy leftover turkey or chicken skillet recipe, perfect weeknight or weekend meal.

Provided by Rosemary Molloy

Categories Pasta

Time 40m

Number Of Ingredients 12

Ingredients

3-4 tablespoons olive oil
1 clove garlic (minced)
½-1 medium onion (chopped)
1-2 medium bell peppers (thinly sliced)
1- 1½ cups mushrooms (thinly sliced) ((100-150))
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon salt
2-3 tablespoon white wine (if desired)
2-3 ripe plum tomatoes seeded and cubed, or 2-3 canned Marzano tomatoes seeded and chopped
1-1 ½ cup chopped cooked turkey or chicken ((140-210 grams))
3-4 cups cooked Pasta (short pasta)* ((600 grams))

Steps:

Bring the water to a boil in a large pot, add a little salt and halfway through the cooking of the vegetables add the pasta to the water and cook until al dente.
In a large pan on medium heat add the olive oil, garlic, onions, sliced pepper, mushrooms, oregano, basil and salt, cook for approximately 10 minutes stirring occasionally, then add the white wine, turn up heat to high and cook until it evaporates approximately 2 minutes, turn heat down to medium, add the chopped tomatoes and cook for approximately 5 minutes stirring occasionally, add the cooked turkey (or chicken) and heat thoroughly, (taste for salt) add the cooked pasta and 1/2 a ladle of pasta water, cook for approximately 30-60 seconds on high heat stirring often. Serve immediately sprinkled with parmesan cheese if desired. Enjoy!

Nutrition Facts : Calories 326 kcal, Carbohydrate 34 g, Protein 16 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 195 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

LEFTOVER TURKEY TETRAZZINI

Leftover Turkey Tetrazzini image

I make this recipe with leftover turkey, and it's a whole new meal! We look forward to having it after Christmas and Thanksgiving and other times when I roast a turkey for a family gathering. -Susan Payne, Corner Brook, Newfoundland

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (7 ounces) thin spaghetti, broken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup 2% milk
1/2 teaspoon poultry seasoning
1/8 teaspoon ground mustard
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese
Minced fresh parsley

Steps:

Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside., In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey., Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 444 calories, Fat 21g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 685mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

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