Raise your hand if you are planning to brave the shopping madness this weekend? NOT ME! I’m staying put in my pajamas and tackling that Black Friday shopping from my computer and eating a few servings of this Turkey Spaghetti Bake!
It’s all about the Thanksgiving leftovers today on WGC! I think by now we’ve all got our turkey day menu down solid, but if you don’t feel free to take a look at my epic Thanksgiving Dinner Menu! It’s everything you could want and more. But once the meal is over - what do we do with all the leftover turkey? Turkey Spaghetti Bake. Duh. It’s an easy way to use up those leftovers.Â
Just shred the turkey from the carcass and then use some of it for this recipe. If you're storing leftover turkey in the fridge - it will last 4 days. More than that and you're outta luck. Unless of course you opted for the freezer - then you've got about 2-3 months but be sure to watch out for freezer burn. Because that just wipes away all the flavor!
Stay tuned - Friday I'm coming your way with even more leftover ideas and some MAJOR black Friday deals that cannot be missed! I mean, if there was ever a time to shell out some dough for kitchen appliances... Friday is it!
Turkey Spaghetti Bake
Ingredients
- ½ pound spaghetti
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 3 cloves garlic finely chopped
- 1 ½ cups leftover shredded turkey or chicken
- ½ cup heavy cream
- 1 28- ounce can crushed tomatoes
- salt and pepper to taste
- ½ teaspoon Italian seasoning
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella
- ½ cup small fresh mozzarella balls
- Fresh basil to garnish
Instructions
- Preheat the oven to 350 degrees F.
- Break the pasta in half and cook the spaghetti according to the package directions, drain and set aside.
- Heat the oil in a large skillet over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook for 1 minute more. Add the turkey, cream, tomatoes, salt, pepper and Italian seasoning and stir to combine. Reduce the heat to low and simmer for 10 minutes.
- Add the cooked pasta to the sauce and stir. Taste and adjust seasoning as needed.
- Transfer the turkey and pasta to a baking dish and top with parmesan and mozzarella cheese. Bake for 20-25 minutes until the cheese is melted. Garnish with basil and serve as needed.
Potato cake with my breakfast. It's the only time of the year that enough mashed potatoes are made to have leftovers in my family.
I love a big open-faced turkey sandwich, smothered in gravy goodness.
Must have turkey & cranberry sauce grilled panini.
THe one thing I look forward to making with my left over turkey each year is Turkey Wild Rice Soup...YUM!
I make the most delicious turkey and wild rice soup! I never get to eat more than one bowl because everyone devours it!
I love turkey and cranberry sauce sandwiches
I don't make anything, I just eat them warmed up.
I like making turkey soup. oh yum!
I love this one..look so delicious! namnamnam! 😉
My favorite dish to use leftover turkey for it white bean, turkey chili! So warm and filling. But I'm always open to new ideas and fun new recipes. I do believe I will have to try this Turkey Spaghetti Bake...looks amazing!
Looks like a great week night dish!
Turkey sandwiches with cranberry sauce are the best!
Indian spiced kebab patties with tomato chutney
I love to put everything together in the form of an open-faced sandwich.....soooooo goood
I made turkey empanada, and plan to make turkey spring roll for next year (yes, it's wayyyy ahead of time). 🙂