Leftover Turkey Pasta with Mushrooms is a tasty way to use that leftover Thanksgiving turkey! Read on for details or click here to jump down to the recipe. Following our recipe you will find links to over 30 more great recipes for holiday leftovers from the #SundaySupper crew.
I love the challenge of re-purposing Thanksgiving leftovers almost as much as I enjoy digging into the feast on turkey day. I don’t do the Thanksgiving cooking, it feels a bit strange as a fairly serious cook to be on the sidelines on such a food focused day. So I relish packing up that leftover turkey and coming up with creative ways to put it to good use. Thus, I’m excited to share the Leftover Turkey Pasta recipe as part of the Sunday Supper Thanksgiving Leftovers event hosted by Christie from A Kitchen Hoor’s Adventure.
Anyone familiar with the dish “Turkey Tetrazzini” knows that turkey and mushrooms can work together in a pasta dish. I recall a goopy, creamy dish by that name that was scooped onto my plate back in the college dining hall days. I was going for something lighter and tastier, and achieved that when I first made Leftover Turkey Pasta with Mushrooms a few years ago. After making Roasted Turkey Breast with Morel Mushroom Sauce recently, it was a perfect time to re-make this leftover turkey pasta recipe.
This recipe is very easy to make. If you do cook on Thanksgiving, you don’t want a big effort in the kitchen the next day, right? You basically get some mushrooms sautéing with onions and garlic, add a bit of red wine (maybe you have leftovers?) that gets cooked down. Your leftover turkey gets tossed in briefly at the end so that it gets reheated and absorbs some of the mushroom sauce flavors. Toss with some pasta, and boom, you have your Leftover Turkey Pasta with Mushrooms. I used linguine but you could certainly go with other pasta shapes you may have on hand.
Wine Pairing for Leftover Turkey Pasta
Turkey and mushrooms together just calls out for a good Pinot Noir! That’s been the best option we’ve served with our Leftover Turkey Pasta with Mushrooms. If you’re more in the mood for a white, I would go for a Chardonnay here.
Leftover Turkey Pasta with Mushrooms
Leftover Turkey Pasta is a tasty way to use those turkey leftovers. Very different than the Thanksgiving meal!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 5 servings 1x
- Category: Main
- Cuisine: American
- 2 to 3 cups cooked turkey leftovers, cut into bite sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 12 ozs sliced mushrooms
- 1/3 cup red wine
- 2 tbsp butter
- 2 tbsp olive oil, divided
- 12 ozs linguine
- 1/2 cup pecorino romano cheese plus additional for serving
- 1 tsp chopped fresh rosemary or 1/2 tsp dried
- 1 tsp dried thyme
- salt & pepper to taste
- Begin boiling the water for the linguine. Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the onion and sauté.
- When the onion has softened, after 5 minutes or so, stir in the garlic and cook for another couple minutes. Add 1 tbsp of butter, and when melted, stir in the mushrooms, and add the rosemary, thyme, and salt & pepper to taste. Cook until the mushrooms begin to soften and “sweat”, about 5 minutes.
- Stir in the wine, and cook it down for about 5 minutes.
- Start cooking the pasta according to package directions around the time you add the wine.
- After the wine has cooked down, finish the mushroom preparation by adding the other tablespoon of butter. Stir in the leftover turkey and heat until the turkey is warmed up. Keep on low heat until the pasta is done.
- Drain the pasta when it is cooked to your liking, then toss with the turkey and mushroom mixture.
- Stir the cheese into the pasta. The leftover turkey pasta is now ready to serve and enjoy!
Looking for more ideas for your Thanksgiving leftovers? There are a bunch of wonderful recipes in the links below. I also need to give shout out for two of my past #SundaySupper leftover turkey recipes: Turkey and Butternut Squash Stew and also Orzo with Leftover Turkey and Sweet Potatoes.
Sunday Supper Holiday Leftovers
- Country Skillet Breakfast by The Freshman Cook
- Mashed Potato Craisin Bread by Baking Sense
- Sweet Potato Casserole Waffles by Sew You Think You Can Cook
- Chocolate Pumpkin Brownies by NinjaBaker.com
- ‘Australian Pie’ – Leftover Turkey Pie with Raisins and Bechamel by Caroline’s Cooking
- Brie Cranberry Turkey Quesadillas by Food Lust People Love
- Bubble Up Hot Brown Casserole by A Kitchen Hoor’s Adventures
- Cranberry Chipotle BBQ Chicken Pizza by A Mind “Full” Mom
- Cranberry Pork Tenderloin by The Crumby Cupcake
- Creamed Spinach Turkey Pasta by Cindy’s Recipes and Writings
- Healthy Turkey Quesadillas with Cranberry Apple Salsa by Food Done Light
- Leftover Turkey Noodle Casserole by Cricket’s Confections
- Leftover Turkey Pasta with Mushrooms by Cooking Chat
- Turkey Alfredo Stuffed Shells by Palatable Pastime
- Turkey Broccoli and Cheddar Pot Pie by Cookin’ Mimi
- Turkey Glass Noodle Salad by Sunday Supper Movement
- Turkey Grilled Cheese with Cranberry and Brie by Life Tastes Good
- Turkey Pot Pie Casserole by Cosmopolitan Cornbread
- Turkey Shepard’s Pie by Monica’s Table
- Baked Mashed Potato Pancakes by Pies and Plots
- Leftover Mashed Potato Puff Casserole by Hezzi-D’s Books and Cooks
- Arroz Caldo with Turkey by Asian In America
- Bacon Egg Potato and Turkey Soup by Family Foodie
- Leftover Turkey Tortilla Soup by That Skinny Chick Can Bake
- Lemony Chicken-Lentil Soup with Couscous by What Smells So Good?
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