Easy to make Leftover Turkey Pasta! Creamy, delicious with add veggies and the perfect way to make reuse leftovers for an easy dinner!
My love for pasta runs deep! Very deep! I love how versatile it can be but still taste so good!
If you are looking for a way to repurpose leftovers pasta or rice are always a safe bet!
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When the holidays rolled around I did my very best to buy as big of a turkey as I could.
Why is that? So I could freeze the leftovers and enjoy them long after the holiday was over.
What I did this year was buy a turkey one week, baked it and immediately froze the leftovers. Well we did eat a little of it because it was that good!
The next week I bought one specifically for the holidays but decided to buy it a little bigger, again so I could have some tasty leftovers!
Typically I will make these leftover turkey puff pastry pot pies. The kids love the individual servings and getting their own ramekin.
I love the butter goodness from the puff pastry, so win win for all!
HOW TO MAKE THE PASTA?
I created a little step by step to help you along. This was actually the first time I made my cream sauce with other toppings still in the pan but it worked well and it cut down on dishes! Another win-win!
- Add the olive oil to you pan.
- Then you want to add all of your diced veggies and turkey. (if you don’t have leftover turkey and still want to make this, you could easily add ground turkey. You would just need to add in little extra cooking time)
- Next you are going to scoot those veggies and turkey to the side so you can melt some butter.
- Flour and milk go next. Whisking is very important here, so have a good one.
- Slowly stir in the noodles and cheese and you have perfection!
NOTE: If you are using frozen leftover turkey make sure to thaw it out earlier in the day so it is easy to cut up and work with!
This leftover turkey pasta could easily be made without any meat. Or you could substitute with ham or beef. Still equally delicious!
If you want to make it with sauce you could try this creamy sausage and tomato pasta! It’s AMAZING!
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- 2 tablespoons olive oil
- 1/2 cup white onion, diced
- 1 green pepper, diced
- 2 cups turkey, diced
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- 8 ounces elbow macaroni pasta
- 1 cup shredded parmesan cheese
- Cook elbow macaroni according to package. Set aside.
- Place onion in sauté pan with olive oil. Cook for 3 minutes.
- Add green pepper. Continue to cook for 5 minutes or until softened.
- Add turkey. Stir.
- Push mixture to side of sauté pan. Add butter and allow to melt.
- Slowly whisk in flour. Slowly whisk in milk until mixture is smooth and creamy.
- Add elbow macaroni and combine all ingredients in sauté pan.
- Stir in cheese.
- Serve immediately and ENJOY!
If you are using frozen leftover turkey make sure to thaw it out earlier in the day so it is easy to cut up and work with! If not use whatever defrost method you prefer!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 346 Total Fat: 17g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 72mg Sodium: 326mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 23g
Other blogger recipes you may like!
- Leftover Turkey Noodle Soup! Perfect for a cold winter day!
- This hearty Leftover Turkey Shepherd’s Pie is exactly what I was looking for when I wanted comfort food!
- I’ve actually never tried jambalaya so this Leftover Turkey Jambalaya caught my eye! Trying this next!