Besides soup and sandwiches, here’s another option for leftover turkey: Creamy Pasta with Turkey and Crispy Crumbs. This pasta recipe features an Alfredo-like sauce dressed up with leftover shredded (or cubed) turkey, crispy bread crumbs, and salty capers and is ready to eat in just over a half hour.
The original recipe, found in a past issue of Fine Cooking Magazine, used linguine as the pasta. We substituted whole wheat spaghetti since we already had it in our pantry. Any long pasta such as fettuccine, bucatini or linguine will work, just cook according to package directions for al dente.
Creamy Pasta with Turkey and Crispy Crumbs
- 2 Tbsp. unsalted butter
- 3 garlic cloves, minced
- ⅓ cup coarse fresh bread crumbs
- Coarse salt and freshly ground pepper
- 2 Tbsp. coarsely chopped fresh Italian parsley
- ¾ cup chopped celery
- 1 cup heavy cream
- 3 cups cooked turkey, shredded
- 1 Tbsp. chopped fresh thyme and/or sage leaves
- 8 oz. whole wheat spaghetti (or other long stranded pasta)
- ½ cup grated Parmesan cheese
- 2 – 3 Tbsp. capers, drained
- In a large skillet heat 1 tablespoon butter over medium. Add half the garlic; cook 30 seconds. Add bread crumbs and a pinch of salt. Cook and stir 2 minutes or until bread crumbs are golden brown and aromatic. Transfer to a small bowl. Wipe out pan. Stir parsley into bread crumbs.
- Bring a large pot of salted water to boiling.
- Meanwhile, melt 1 tablespoon butter in the skillet. Add celery and remaining garlic; cook and stir over medium 5 minutes.
- Stir in cream; simmer, uncovered, 3 minutes. Add turkey and thyme; cook and stir until heated through.
- Cook spaghetti according to package directions. Drain, reserving 1/4 cup cooking liquid. Stir cooking liquid into turkey mixture then toss with pasta.
- Stir in cheese, capers, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Divide among 4 plates; top each with bread crumbs.
Recipe compliments of Fine Cooking Magazine
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