Stumped on what to do with your leftover Turkey? You won’t regret making this Turkey Pasta Bake recipe. This creamy and cheesy dish is a crowd pleaser. Make it your own by adding in your fav veggies, substituting in your favored cheese, and by pairing with your most cherished sides such as a seasonal salad.
Ingredients
- 3 Cups of Cooked Leftover Hayter’s Farm Turkey
- Oil of Choice
- 1 Leek, Roughly Chopped
- 1 Cup of Sliced Mushrooms
- 2 Handfuls of Spinach
- 2 Garlic Cloves, Minced
- 250g of Pasta of Choice – TIP: Use a pasta that has some nooks that will harbor some of the delicious sauce you’re going to make
- 1 Cup Stock of Choice
- 1 1/4 Cups Water
- 1 Cup Heavy Cream
- 1 Cup Gruyere, Shredded
- 1 Cup Mozzarella, Shredded
- Salt and Pepper
Method of Preparation
- Preheat oven to 375F.
- Using a large pan that can go from your stove top to your oven, heat your oil on Medium-High heat.
- Sauté your leek and onion until softened – about 3 minutes. Once softened, add the garlic until fragrant.
- Add the water and broth, and stir. Then, mix in your pasta, salt and pepper (measure the S&P with love). Cook the pasta for 10 minutes or so. You want it to be ALMOST cooked through – it should be al dente. If you find your pan is nearly dry but your pasta is not cooked through, you could add in another 1/2 cup of water.
- Add the Turkey, spinach, and cream and mix well.
- Add 2/3 of your cheese and mix well until it is melted.
- Top your pan with the remaining cheese and throw it into the oven.
- Cook for 15 minutes or so until the top is golden brown and bubbling. If it’s taking too long, you could broil it – but ensure you keep an eye on it so that it doesn’t burn.
- Remove from the and serve.
Tips
Serves 6-8, or, 4 with leftovers.