Turkey Spaghetti Sauce

Got leftover turkey sitting in the fridge? Three cups of chopped cooked turkey go into this quick spaghetti sauce that simmers for just 20 to 25 minutes while you boil the pasta. It’s one of the fastest ways to turn Thanksgiving leftovers into a completely different meal.

Onion and garlic saute in a minimal teaspoon of olive oil until lightly browned, then canned tomatoes, tomato paste, dried basil, and thyme build the sauce. The turkey goes in with the tomatoes, so it warms through and absorbs the herb-tomato flavors without overcooking.

Since the turkey is already cooked, the sauce only needs enough time for the tomatoes to break down and the paste to meld into a thick, cohesive sauce. This isn’t a low-and-slow Sunday gravy. It’s a weeknight solution.

Pro Tips

• Chop the turkey into small, bite-sized pieces rather than shredding. Chopped pieces hold their texture better in the sauce.
• Cut up the canned tomatoes right in the can with kitchen scissors. Faster than chopping on a board and no mess.
• The tomato paste thickens the sauce. If you prefer it thinner, add a splash of the pasta cooking water before serving.
• Serve over any pasta shape you have. Noodles, macaroni, penne, or spaghetti all work.

Variations

• Use leftover chicken instead of turkey with the same recipe.
• Add red pepper flakes and a splash of red wine for a more robust, Italian-style sauce.
• Stir in a handful of fresh spinach during the last 5 minutes for extra greens.