Left Over Turkey Pasta is a superb way to prevent waste. It is full of flavour and very simple to make. While I use Lasagna sheets, other pasta types work well especially rigatoni. Including red chillies in this recipe provides both colour and a little heat. Serve as a main dish this works well for lunch and dinner. Leftover turkey has many uses and not just for a traditional roast meal.
Left Over Turkey Pasta
- 12 oz turkey shredded left overs
- 15 oz mushrooms quartered
- 4 tbsp olive oil divided, plus more for dish
- 12 fresh Lasagna sheets fresh
- 1 large onion chopped
- 2 cloves garlic finely chopped
- 2 tbsp thyme fresh
- 1 large red chilli
- 2 oz parsley chopped flat leaf
- 3 tbsp all-purpose flour
- 700 ml whole milk
- 8 oz. Gruyère cheese coarsely grated
- 1/4 tsp cayenne pepper
- Kosher salt and pepper
- Turn on your oven and pre heat to 400°F.
- Oil a 9×13 inch casserole dish ready for the ingredients.
- Bring a pan of water to a boil. Add a good pinch of salt and cook the pasta per their instructions.
- Meanwhile, heat 2 tablespoons oil in large skillet on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add mushrooms and cook, tossing occasionally, until tender, 5 to 6 minutes. Stir in garlic and thyme and cook 1 minute. Transfer to large bowl and toss with spinach and parsley.
- Wipe out skillet and heat remaining 2 tablespoons oil on medium. Sprinkle flour over top and cook, stirring, 1 minute. Gradually whisk in milk. Simmer, whisking often, until thickened, 4 to 5 minutes. Remove from heat and add Gruyère, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon pepper; stir until cheese melts and sauce is just smooth.
- Fold turkey and pasta into cheese mixture and toss to coat. Fold in spinach mixture.
- Transfer to prepared dish. Bake until heated through, 10 to 12 minutes.