Search
by Ingredient

Linguine & Turkey Saute

StarStarStarStarEmpty star

Submitted by littlee8

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Linguine with turkey sauté is the classic post-Thanksgiving move: take yesterday’s turkey and turn it into a one-skillet dinner that tastes nothing like leftovers. Diced turkey simmers in a quick sage-flavored pan gravy built on sweated onion, carrot, and celery, plus a flour-thickened broth that echoes Thanksgiving dinner.

Broccoli florets get a clever two-minute plunge into the same pot as the pasta, which saves a pan and locks in their bright green color. The whole thing lands on a platter with a shower of herbed stuffing crumbs on top, a nostalgic crunch that ties the whole plate back to the holiday.

Fast, comforting, and deeply practical, it’s the kind of dinner that proves leftovers don’t have to mean another cold sandwich.

Kitchen Tips

  • Add the broccoli to the pasta water for exactly 2 minutes, any longer and it turns mushy.
  • Cook the flour into the butter and vegetables for a minute before adding broth, raw flour tastes like paste.
  • Use the low-salt broth as written, leftover turkey and stuffing crumbs both bring sodium.
  • Warm the turkey only until heated through, prolonged simmering turns cooked meat dry and stringy.

Variations

  • Swap broccoli for frozen peas or baby spinach stirred in at the end.
  • Stir a few tablespoons of cream or mascarpone into the gravy for a richer, Thanksgiving-turned-Tuscan spin.
  • Use rotisserie chicken in place of turkey to make this a year-round leftover pasta.
  • Finish with a squeeze of lemon and grated Parmesan to brighten the creamy gravy.

Ingredients

1 453.6
POUND G PASTA, LINGUINE
2 473
1 15
TABLESPOON ML MARGARINE
1 1
LARGE LARGE ONION
diced
2 2
EACH CARROTS
sliced
2 2
STALKS EACH CELERY
diced
2 30
TABLESPOONS ML ALL-PURPOSE FLOUR
14 ½ 419.1
1 5
TEASPOON ML SAGE
ground *
2 473
CUPS ML TURKEY
cooked, diced *
¼ 59

Directions

Prepare pasta according to package directions.

Two minutes before pasta is done, add broccoli florets to water.

Cook two minutes; drain pasta and broccoli in colander.

In a large skillet, warm the margarine over medium heat.

Add the onion, carrots and celery and sauté three minutes.

Stir in the flour. Add the chicken broth and sage and stir in the turkey.

Stir until the sauce come to a simmer.

Simmer 1 minute.

Pour the turkey sauté over the pasta.

Sprinkle stuffing mix on top and serve immediately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 353g (12.5 oz)
Amount per Serving
Calories 517 10% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 125mg 5%
Total Carbohydrate 33g 33%
Dietary Fiber 6g 22%
Sugars g
Protein 39g
Vitamin A 128% Vitamin C 64%
Calcium 7% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Email this recipe