TURKEY LEFTOVER -PASTA TOSS

TURKEY LEFTOVER -PASTA TOSS

This Turkey Leftover Pasta Toss is the ultimate post-holiday comfort dish—fast, flexible, and packed with flavor. It turns leftover turkey into a creamy, satisfying pasta that tastes anything but leftover.

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Why You’ll Love This Recipe

• 30 minutes, one pan

• Perfect for leftover roast or Thanksgiving turkey

• Easily customizable (creamy or light, veggies you love)

• Family-friendly and meal-prep ready

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Turkey Leftover Pasta Toss

Yield

Serves 4–6
Prep: 10 minutes | Cook: 20 minutes

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Ingredients

• 12 oz pasta (penne, rotini, fusilli, or fettuccine)

• 2 tbsp olive oil or butter

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 2 cups cooked turkey, shredded or cubed

• 1 cup mushrooms, sliced (optional)

• 1 cup baby spinach or peas

• ¾ cup chicken or turkey stock

• ¾ cup heavy cream (or half-and-half)

• ½ cup freshly grated Parmesan cheese

• 1 tsp Italian seasoning

• ½ tsp dried thyme or poultry seasoning

• Salt and black pepper, to taste

• Red pepper flakes (optional)

Garnish (optional but recommended):

• Fresh parsley or basil

• Extra Parmesan

• Lemon zest or a squeeze of lemon juice

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Instructions

1. Cook the pasta
   Boil pasta in well-salted water until al dente. Reserve ½ cup pasta water, then drain.

2. Build the flavor base
   Heat olive oil or butter in a large skillet over medium heat.
   Sauté onion for 3–4 minutes until soft. Add garlic and cook 30 seconds until fragrant.

3. Add turkey & vegetables
   Stir in turkey and mushrooms (if using). Cook 2–3 minutes to warm through.

4. Make the sauce
   Pour in stock, cream, Italian seasoning, and thyme. Simmer 4–5 minutes until slightly thickened.

5. Toss it all together
   Add cooked pasta and Parmesan. Toss gently, adding reserved pasta water as needed for a silky sauce.

6. Finish & serve
   Fold in spinach or peas until just wilted. Season with salt, pepper, and red pepper flakes.
   Garnish and serve immediately.

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Pro Tips for Best Results

• Dark meat turkey adds extra richness

• If turkey is dry, add a splash more stock or cream

• Pasta water = restaurant-quality sauce texture

• Grated Parmesan melts better than pre-shredded

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Easy Variations

• Lighter Version: Skip cream, use extra stock + olive oil

• Casserole Style: Transfer to a baking dish, top with mozzarella, bake at 190°C / 375°F for 15 minutes

• Thanksgiving Twist: Add dried cranberries and a pinch of sage

• Spicy Kick: Stir in Calabrian chili paste or chili oil

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Storage & Reheating

• Refrigerate up to 3 days

• Reheat gently with a splash of stock or milk to revive the sauce

OTHER RECIPES

TURKEY LEFTOVER RECIPE INGREDIENTS

• 2 medium carrots
• 3/4 cup unsweetened orange juice
• 1 Tbsp cornstarch
• 1/4 Tbsp salt
• 1/2 tsp dried whole basil
• 3/4 lb cooked turkey breast, cut into 1/2 inch pieces
• 8 cups water
• 1/2 (8 oz) package fettuccine
• 2 oz fresh snow peas - trimmed
• 1 cup small fresh mushrooms
• 8 cherry tomatoes, halved
• 1 Tbsp margarine

TURKEY LEFTOVER RECIPE INSTRUCTIONS
Cut carrots in half lengthwise; scrape halves into long strips, using a vegetable peeler; cut into 2-inch pieces, set aside.
Combine orange juice & next 3 ingredients in as small saucepan; bring to a boil, stirring constantly. Stir in turkey; cook 1 minute. Set aside.
Bring 8 cups water to a boil in a large dutch oven; add fettuccine & cook 7 minutes or until tender. Add carrot strips & snow peas; cook 30 seconds. Drain well, and return to dutch oven.
Add turkey mixture, mushrooms, & remaining ingredients to fettuccine mixture; toss gently. Serve warm...enjoy the turkey leftover !

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