Leftover Turkey with Linguine Casserole
This recipe for Leftover Turkey with Linguine Casserole turns turkey leftovers into something everyone will love.
Servings: 8 servings
Calories: 354kcal
Equipment
- colander optional
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
- 1½ 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
