Our fourth year of hosting parents for Thanksgiving was a success. We had a great visit, with too much food and too many delicious cocktails. I hope you enjoyed your holiday as well!
As family headed home and the variety of leftovers dwindled, we grew tired of turkey sandwiches (gasp!). My mom mentioned her turkey tetrazzini recipe just before she headed out, so we had that on the brain but we were too lazy to run to the store. We still had lots of turkey, an extra package of fresh sage leaves, cream, a little gravy, and a few leeks.
The result? A modified take on turkey tetrazzini, made from things we already had. And oh my goodness, this might be a new Sunday-after-Thanksgiving tradition. A last hurrah before returning to healthier eating. If you still have some turkey left, check this out.
Leftover Turkey Pasta
From the kitchen of Sarah & Scott Zero
We only made half this much, but who cooks a half-box of pasta?
Made more sense to write the recipe based on 1 lb of pasta.
- ½ c. gravy
- 3 leeks, diced (including white and green part)
- 10 fresh sage leaves, chopped
- ½ c. dry white wine (we used sherry because it’s all we had)
- 6 T. butter, sliced into pats
- 3 c. roast turkey, chopped into small pieces
- 1 ½ c. heavy cream
- 1 lb. rotini pasta
- 6 T. pecorino romano, grated, plus more for garnish
- 1 c. Panko bread crumbs, toasted
Heat gravy on medium-high in large stainless skillet. Once bubbling, add leeks. When leeks are softened, add sage and cook until browned and beginning to stick to the pan. Add wine and scrape browned bits up with spatula (leave them in the pan). Reduce heat to low. Introduce butter, one pat at a time. Add in turkey. When the pan has cooled a bit, slowly stir in cream. Turn off heat. Mix in cheese.
In a stock pot, bring water to a boil. Boil pasta for 7–10 minutes, until al dente. Drain and—while still very hot—stir into sauce mixture. Serve in bowls and sprinkle generously with Panko bread crumbs and cheese. Enjoy!