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Leftover Turkey Pasta Recipe
Ash Tyrrell

Leftover Turkey Pasta Recipe

I always end up with way more turkey than my family can eat after Thanksgiving or Christmas, and honestly, I used to dread the leftovers. Then I started tossing that extra turkey into a creamy pasta, and now it's the meal I actually look forward to the day after the holiday.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 250 g 8.8 oz pasta (I like short shapes like penne or rigatoni, but spaghetti works too)
  • 450 g 1 lb leftover turkey, cut into ½-inch pieces – the star of the dish, so don't skimp on it
  • 2 tablespoons olive oil – helps soften the aromatics without burning them
  • 1 small onion diced – builds the base flavor of the sauce
  • 3 cloves garlic minced – fresh garlic gives a much better punch than jarred
  • 1 cup heavy cream – this is what makes the sauce silky and rich
  • ½ cup chicken or turkey stock – loosens the sauce so it isn't too heavy
  • 1 cup baby spinach fresh – wilts in seconds and adds color; skip the frozen kind since it releases too much water
  • ½ cup grated Parmesan cheese – grate it fresh for the best melt and flavor
  • ½ teaspoon smoked paprika – adds a subtle warmth to the sauce
  • Salt and black pepper to taste – season gradually and taste as you go
  • Reserved pasta water about ½ cup – the starch helps the sauce cling to the pasta

Method
 

  1. Bring a large pot of generously salted water to a boil and cook your pasta until just al dente, following the package instructions. Right before draining, scoop out about half a cup of the starchy pasta water and set it aside. Drain the pasta and set it in the colander while you build the sauce in the same pot or a separate skillet.
  2. Heat the olive oil in a large skillet over medium heat and add the diced onion. Cook for about 3 to 4 minutes until it turns soft and slightly golden around the edges. Stir in the minced garlic and smoked paprika, cooking for another 30 seconds just until fragrant, being careful not to let the garlic burn.
  3. Pour in the chicken stock and heavy cream, stirring to combine everything in the pan. Let this simmer gently for 2 to 3 minutes so the sauce starts to thicken slightly and the flavors meld together. Season with a pinch of salt and pepper, tasting as you go so the sauce isn't under-seasoned.
  4. Stir the chopped leftover turkey directly into the simmering sauce so it can warm through without drying out. Add the fresh baby spinach and let it wilt for about a minute, stirring gently so it's evenly distributed. The sauce should look creamy and coat the back of a spoon at this point.
  5. Add the drained pasta straight into the skillet with the sauce and toss everything together using tongs or a spoon. If the sauce feels too thick, splash in some of that reserved pasta water a little at a time until it loosens up nicely. Keep tossing until every piece of pasta is coated in that creamy turkey sauce.
  6. Sprinkle the freshly grated Parmesan over the top and give everything one final toss so the cheese melts into the sauce. Taste one more time and adjust the salt and pepper if needed before taking it off the heat. Serve immediately while it's hot, bubbly, and smelling incredible.

Notes

  • I always undercook my pasta by a minute since it keeps cooking once it hits the hot sauce.
  • I save extra pasta water on purpose because it rescues a sauce that's gone too thick in seconds.
  • I shred my leftover turkey instead of dicing it sometimes, since it soaks up the sauce better.
  • I add a squeeze of lemon juice at the end because it brightens up all that richness.
  • I never skip fresh garlic for me, the jarred stuff just doesn't give the same depth of flavor.