Go Back Email Link
+ servings
A casserole dish filled with leftover turkey and linguine.
Print Recipe
5 from 1 vote

Leftover Turkey with Linguine Casserole

This recipe for Leftover Turkey with Linguine Casserole turns turkey leftovers into something everyone will love.
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course - Poultry, pasta main course
Cuisine: American Comfort Food
Servings: 8 servings
Calories: 354kcal

Ingredients

  • 1 box (16 ounces) linguine Cooked just shy of the directions on the box, and drained. Reserve ½ cup of the cooking water. Set aside.
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • ¾ cup chopped celery
  • cup sliced cremini mushrooms
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup heavy cream
  • 3 cups leftover turkey chopped into bite-sized pieces
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups turkey or chicken stock warmed
  • 1 cup grated Parmesan cheese
  • 1 teaspoon poultry seasoning
  • ½ cup chopped fresh parsley divided

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large skillet over medium/high heat, sauté the onions and celery in the olive oil for 4-5 minutes until the onions are translucent.
  • Add the leftover turkey into the skillet along with the mushrooms (cooked or raw), garlic, poultry seasoning, salt and pepper. Stir well. Cook 2-3 minutes and then remove to a bowl and keep warm.
  • Melt the butter in the same skillet, and add the flour. Stir well to make a roux and cook for 1-2 minutes.
  • Whisk in the warmed chicken or turkey stock and continue cooking and stirring until the sauce thickens (about 5 minutes).
  • Add the heavy cream, cooked pasta, and the turkey mixture back into the skillet.
  • Stir in ¾ cup Parmesan cheese and most of the chopped parsley (reserving 2 tablespoons for topping). Stir well to combine. Thin the sauce with reserved pasta cooking liquid, if desired.
  • Spoon the turkey and pasta evenly into a 3 quart casserole dish that has been sprayed with cooking spray. Top with the remaining Parmesan cheese.
  • Bake uncovered for 30 minutes. Before serving sprinkle with the reserved chopped parsley.

Notes

To make in advance refrigerate (covered) the casserole before baking for up to 2 days. Allow the casserole to sit at room temperature for 1 hour before baking. Bake as instructed.
Store any leftovers covered in an airtight container the refrigerator for up to 5 days.
Leftovers may be frozen in an airtight freezer container for up to 4 months.

Nutrition

Serving: 1 | Calories: 354kcal | Carbohydrates: 10g | Protein: 22g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 703mg | Potassium: 386mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1065IU | Vitamin C: 7mg | Calcium: 162mg | Iron: 1mg