Leftover Thanksgiving Turkey Pasta is a fun and tasty way to use up all that cooked turkey from your holiday feast. Imagine tender pieces of turkey mixed into warm pasta, paired with a creamy sauce and maybe a little garlic or herbs. It’s a comforting dish that brings new life to your Thanksgiving leftovers without feeling like you’re just reheating old food.
I love making this dish because it’s super simple and quick, especially when you’re tired of traditional turkey sandwiches. One of my favorite tricks is to add some frozen peas or spinach for a pop of color and freshness. It makes the whole meal feel lighter and more balanced, plus it’s a sneaky way to get some greens in after all the big holiday meals.
Whenever I serve this pasta, I like to sprinkle a bit of Parmesan cheese on top and maybe crack some black pepper for a little extra kick. It’s also great with a side salad or crusty bread for soaking up any extra sauce. This turkey pasta is the perfect cozy meal for a chilly evening after Thanksgiving, and I’m always surprised at how everyone asks for seconds even though it started as leftovers!
Key Ingredients & Substitutions
Turkey: Using leftover cooked turkey is perfect here. If you don’t have turkey, cooked chicken works well too. Just make sure it’s shredded or chopped into bite-sized pieces.
Pasta: Gemelli or rotini are great because their twisty shapes hold onto the creamy sauce. You can also use penne or fusilli if you prefer.
Heavy Cream: Heavy cream makes the sauce rich and silky. For a lighter option, half-and-half or whole milk plus a bit of flour can work, but the sauce will be less creamy.
Spinach: Fresh baby spinach adds color and freshness. You can substitute with kale or frozen spinach (thawed and drained) if you’d like.
Parmesan Cheese: Parmesan adds salty, nutty flavor. If unavailable, Pecorino Romano or Asiago are good substitutes.
How Do You Make a Creamy Sauce without It Splitting or Burning?
Making a smooth, creamy sauce can seem tricky. Here are key steps to keep it perfect:
- Start by gently cooking aromatics (onion/shallot, garlic) over medium heat until soft but not browned. This builds flavor without burning.
- Once you add the cream, bring it to a gentle simmer, not a boil. Too high heat can cause the cream to separate.
- Stir frequently as you simmer to thicken the sauce evenly.
- Add Parmesan cheese gradually off the heat or on very low heat. Cheese melts smoothly and helps thicken the sauce without clumping.
These steps help you avoid curdling and give you a luscious, velvety sauce perfect for coating the pasta and turkey.
Equipment You’ll Need
- Large pot – for boiling the pasta; a big pot helps prevent sticking.
- Colander – to drain the pasta quickly and easily.
- Large skillet – perfect for sautéing veggies and warming the turkey with sauce.
- Wooden spoon or silicone spatula – to stir the sauce without scratching your pan.
- Grater – for fresh Parmesan cheese; it melts better and adds more flavor.
Flavor Variations & Add-Ins
- Swap turkey for leftover chicken or ham when you want a different meat option.
- Add sun-dried tomatoes for a tangy twist that brightens the creamy sauce.
- Mix in roasted red peppers or sautéed zucchini to boost veggies and flavor.
- Stir in fresh herbs like thyme or sage for a warm, earthy note that pairs well with turkey.
Leftover Thanksgiving Turkey Pasta
Ingredients You’ll Need:
- 8 oz pasta (gemelli or rotini)
- 2 cups cooked leftover turkey, shredded or chopped
- 1 cup fresh baby spinach
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 small shallot or 1/4 cup onion, finely chopped
- 1 1/2 cups heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 2 tbsp olive oil or butter
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes for mild heat
How Much Time Will You Need?
This dish takes about 20 minutes total. Around 10 minutes to prep and cook the pasta, and another 10 minutes to prepare the creamy sauce and warm the turkey. It’s a quick and satisfying way to turn your Thanksgiving leftovers into a new meal.
Step-by-Step Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside.
2. Sauté Aromatics and Mushrooms
Heat olive oil or butter in a large skillet over medium heat. Add the chopped shallot (or onion) and cook for 2-3 minutes until soft. Add minced garlic and mushrooms, then cook 3-4 more minutes until mushrooms are tender.
3. Warm the Turkey and Add Cream
Stir in the leftover turkey just to warm it through. Pour in the heavy cream, bringing it to a gentle simmer. Let it cook for 4-5 minutes until the sauce thickens slightly.
4. Add Cheese and Seasonings
Mix in grated Parmesan cheese until it melts into the sauce. Season with salt, black pepper, and red pepper flakes if using.
5. Combine Pasta, Spinach, and Sauce
Add the fresh spinach and cooked pasta to the skillet. Toss gently until the spinach wilts and everything is coated with the creamy sauce.
6. Serve
Dish the pasta onto plates, then sprinkle with extra Parmesan and freshly cracked black pepper for a final touch. Enjoy your cozy, creamy leftover turkey pasta!
Can I Use Frozen Turkey for This Recipe?
Yes! Just make sure your frozen turkey is fully thawed before adding it to the pasta. Thaw it in the fridge overnight or use the cold water method to speed things up. This helps the turkey heat evenly without affecting the sauce texture.
Can I Make Leftover Turkey Pasta Ahead of Time?
Absolutely! Prepare the pasta and sauce, then store in an airtight container in the fridge for up to 2 days. When ready to eat, gently reheat on the stove over low heat, stirring occasionally to keep the sauce creamy. Add a splash of cream or milk if it feels too thick.
How Should I Store Leftovers?
Keep any leftover turkey pasta in a sealed container in the fridge for 3-4 days. For best texture, reheat gently on the stove instead of microwave to avoid drying out the pasta or sauce.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk mixed with a tablespoon of flour to thicken the sauce as a lighter option. Just simmer a bit longer to allow it to thicken up, but keep an eye on the heat to prevent curdling.
