Sweet potatoes combined with savory turkey and cheese in a delicious orzo pasta dish. A wonderfully delicious way to use that leftover turkey!
I love the challenge of cooking good, healthy food on a budget. Last year I had a chance to co-host the Budget-Friendly #SundaySupper, and share my Veggie Mac and Cheese–leek tops and all! I’m glad Shelby from Grumpy’s Honeybunch and Caroline from Caroline’s Cooking. are hosting today’s round of Budget-Friendly recipes.
With Thanksgiving approaching, I thought a recipe using leftover turkey might be timely. Using up leftovers is certainly a great way to stick within your food budget! Soups and stews are a great way to use leftover turkey, but I wanted to do something different with it this time. So cooked up this Orzo with Leftover Turkey and Sweet Potatoes recipe.
I recently made this Garrigue Roasted Turkey Breast, and had a good portion of turkey leftover from that. I started thinking about using the turkey in a casserole, perhaps with sweet potatoes. Then I decided to skip the oven, and simmer some cooked sweet potatoes with garlic, sage and chicken broth. this made a tasty sauce for some orzo and the leftover turkey. I started by boiling sweet potatoes, but you might well have some leftover sweet potatoes from the Thanksgiving table. In that case, you can skip the first step of this recipe and put those leftover sweet potatoes right into the skillet.
Sometimes, leftovers are something to endure as opposed to get excited about eating. But this Orzo with Leftover Turkey and Sweet Potatoes is going to have you wanting those turkey leftovers! On the plate, you’ve got the sweetness from the potatoes combining with the savoriness of the turkey and sage, and some garlic for more flavor. This is a budget and palate friendly treat!
Wine Pairing: This dish pairs perfectly with a Pinot Noir. Maybe you have some leftover from Thanksgiving? Funny, we don’t seem to have issues with leftover pinot here. You just may need to open another bottle!Print
Orzo with Leftover Turkey and Sweet Potatoes
Orzo with Leftover Turkey and Sweet Potatoes is a creative and tasty way to use those leftovers!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main
- Cuisine: American
- 4 cups sweet potatoes, peeled and chopped (or use leftover sweet potatoes!)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup coconut cream (heavy cream OK if you’d prefer)
- handful spinach
- 12 ozs orzo
- 1 ½ cups leftover turkey, cut into bit sized pieces
- 4 sage leaves, minced
- 1/3 cup of Parmesan cheese, plus additional for serving
- Boil a pot of water (skip steps 1 & 2 if you have leftover sweet potatoes to use). Add the sweet potatoes, boil for 15 minutes or so, until the potatoes are tender.
- Drain the potatoes, and rinse with cold water. Set aside.
- Start boiling water for the orzo, and cook according to package instructions.
- Add a tablespoon of olive oil to the skillet, and heat on medium. Add the garlic, cook for a minute.
- Add the cooked potatoes to the skillet along with the chicken broth and sage. Bring the broth to a simmer, stir occasionally with a sturdy spoon. As you stir, gradually break up the potatoes.
- Let the potatoes simmer for about 10 minutes, and it will gradually break up into a creamy sauce. When most of stock has been absorbed, add the spinach. Then gradually stir in the cream to finish the sauce. Remove from heat and cover to keep warm while the orzo finishes cooking.
- Drain the orzo when cooked, and toss immediately with the sweet potatoes mixture. Add the turkey, parmesan cheese and slat and pepper to taste. Serve with additional cheese at the table. Enjoy!
Be sure to check out all the tasty, budget-friendly recipes!
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere
And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper
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