This Leftover Turkey Linguine with Red Cabbage recipe is an easy and tasty way to use those turkey leftovers. Keep this handy for the holiday season! Read on for details, including wine pairing ideas, or click here to jump down to the recipe.
We are looking for leftover turkey recipes after Thanksgiving, but some of us also have leftover turkey around Christmas, too. So I though this would be a good time to share our leftover turkey linguine recipe.
I first made this pasta dish a few years ago when I had some extra red cabbage on hand around Thanksgiving. I recalled enjoying this Linguine with Red Cabbage dish from Food & Wine, and thought some leftover turkey could be added to this preparation pretty easily. Our recipe for Leftover Turkey Linguine with Red Cabbage is pretty similar to the one in Food & Wine. I just scaled back the olive oil and cheese a bit, in addition to the inclusion of turkey.
This leftover turkey linguine recipe is an easy and tasty way to use leftover turkey. In general, I like the idea of combining pasta with turkey leftovers, as it makes for a pretty different meal than the Thanksgiving feast. This Leftover Turkey Pasta with Mushrooms is another way we have enjoyed our leftover turkey with pasta.
Looking for other ways to eat your leftover turkey? Be sure to check out our 10 Tasty Leftover Turkey Recipes roundup.
Wine Pairing for Leftover Turkey Linguine
The Food & Wine recipe for Red Cabbage Linguine calls for a Dolcetto pairing. I went in that direction the first time I made this Leftover Turkey Linguine, picking a Dolcetto from Anna Maria Abbono. She is a great producer of Dolcetto from the Piedmont region of Italy.
During our most recent edition of Leftover Turkey Linguine, I decided to try it with La Sabbiona Centesimino ($20, 14.5% ABV) from Ravenna, a coastal region in Italy’s Emilia-Romagna. Centesimino is a native Italian grape that nearly went extinct but is now being produced with good results by a few winemakers.
I get rhododendron on the nose of the Centesimino and bright cherry fruit and some rose petal. Good structure, well-balanced wine. A good pairing for the Leftover Turkey Linguine. The Centesimino is also good with our Bolognese Sauce.
Looking through photos I’ve taken of this leftover turkey linguine, I see we also have paired this with a Montepulciano. So a lot of Italian wines can work here; I would also think an Italian white like a Soave could work. Just stay away from wines with a lot of tannins.
- 4 tbsp extra virgin olive oil, divided
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 cups leftover turkey, cut into bite sized pieces
- 6 cups red cabbage, chopped into thin slices
- ¾ cup feta cheese
- 1 lb linguine
- salt and pepper to taste
- Heat 3 tablespoons of the olive oil in a large skillet on medium heat. Add the onions, cook on medium, stirring occasionally, for about 10 minutes until softened. Stir in the garlic, cook for another minute.
- Add the cabbage to the skillet along with the remaining tablespoon olive oil, and add a pinch of salt. Stir to combine the cabbage well with the onions. Cover and cook for 15 to 20 minutes, until the cabbage has softened.
- After adding the cabbage to the skillet, begin boiling a pot of water to cook the linguine according to package instructions. Add the pasta to the pot when the cabbage is almost done.
- Stir the leftover turkey into the skillet after the cabbage has softened. Cook for another 5 minutes, covered, to let the flavors meld. Lower heat to keep warm while the pasta finishes cooking.
- When the linguine is cooked to your liking, drain thoroughly and then add back to the pot. Add the turkey and cabbage mixture to the linguine, and toss to combine. Stir in the feta cheese. Plate and enjoy!