Delicious and Easy Holiday Leftover Recipes from Pasta Fits
When turkey day is done, what do you do with all the leftovers? Instead of having the same meal over and over, transform them with a new recipe!
Below are several pasta recipes from Pasta Fits, the consumer platform for The National Pasta Association, using leftover Thanksgiving foods like turkey, cranberries, stuffing, and more.
Use up your stuffing AND turkey with this unique recipe. Feel free to add in other ingredients to make the recipe your own!
Crispy Scattered Stuffing, Shredded Turkey with Red Peppers and Garlic Over Spaghetti
- 4 oz. spaghetti
- 2 tbsp butter
- 1/4 cup finely chopped garlic
- 1 cup diced red pepper
- 1 1/2 cups leftover stuffing
- 8 oz shredded, cooked turkey
- 1 tsp lemon zest
- 1/4 cup shredded basil
- Bring a large pot of salted water to the boil. Cook the spaghetti according to package directions. Drain and reserve.
- Heat a large sauté pan over medium heat. Add the butter and garlic. Cook until aromatic and just starting to brown, about 30 seconds. Add the red pepper and continue to cook until softened, about 2 minutes. Add the stuffing, breaking it up into small chunks with a fork or whisk. Cook until it gets brown and slightly crisp, about 2 minutes. Stir in the turkey, lemon zest and spaghetti. Heat through. Taste and adjust seasoning with salt and pepper. Divide between 4 bowls and sprinkle with basil.
If you’re a fan of creamy pasta dishes, this leftovers recipe is for you. *Or use leftover green beans almandine or other casserole in place of the beans, butter, and almonds.
Creamy Dijon Linguine with Green Beans Almandine and Shredded Turkey
- 4 oz. linguine
- 1 Tbsp./½ oz. Dijon mustard
- ¼ cup/2 oz. Greek yogurt
- ¼ cup/2 oz. low-fat sour cream
- ¼ tsp. Cajun seasoning (or more to taste)
- 1 Tbsp./½ oz. butter
- 8 oz. leftover green beans*
- ¼ cup/ 1 oz. toasted slivered or sliced almonds
- 4 oz. shredded (cooked turkey)
- Chopped parsley for garnish
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions. Drain and reserve.
- While the linguine is cooking, whisk together the Dijon, yogurt, sour cream and Cajun seasoning. Reserve.
- Heat a sauté pan over medium heat. Add the butter, green beans and almonds. Heat the beans through. The butter should start to brown and smell nutty (about 2 minutes). Stir in the turkey and the reserved sauce. Toss in the linguine.
- Divide between bowls and sprinkle with parsley.
Embrace the last of the pumpkin flavors this season with this creative leftovers recipe.
Pasta with Pumpkin Sauce, Turkey & Cranberries
- 1 lb. bowtie or any medium pasta shape (uncooked)
- 1 tbsp. olive or vegetable oil
- 1 1/2 cup sliced scallions (white and green parts)
- 3 cloves garlic (minced)
- 1 tsp. fennel seeds
- 1 12- oz. can evaporated skim milk
- 1/2 cup low-fat milk
- 2 tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 15- oz. can solid pack pumpkin
- 3 cups chopped cooked turkey
- 1 1/2 cups dried cranberries
- 1/4 cup freshly grated Parmesan cheese
- 6 fresh fennel sprigs (optional)
- Prepare pasta according to package directions. While pasta is cooking, heat oil in a large, deep non-stick skillet over medium-high heat until hot. Add scallions, garlic and fennel seeds; sauté 3 minutes.
- Combine milk, flour, salt and pepper until smooth. Stir into saucepan. Bring to boil over medium heat; boil until thickened, stirring constantly. Stir in pumpkin, turkey and cranberries until well blended. Reduce heat to medium; cook until heated through, about 3 minutes.
- Drain pasta. Place in large bowl. Add pumpkin sauce and toss. Sprinkle with Parmesan cheese. Serve immediately. (Garnished with sprigs of fresh fennel, if desired.)
Stroganoff is always a reliable dinner choice. Use cranberries and turkey to use up those leftovers and make a new meal the family will love!
Leftover Turkey Stroganoff with Mushrooms & Cranberries
- 9 oz. wide egg noodles
- 2 tsp. vegetable oil
- 1 ½ cups/8 oz. finely chopped onion
- 1 ½ cups/4 oz. sliced cremini mushrooms
- 6 Tbsp./3 oz. dry white wine
- 6 Tbsp./2 oz. dried cranberries (preferably unsweetened)
- 3 cups/12 oz. shredded cooked white and dark meat turkey
- 1 Tbsp. Dijon mustard
- 12 oz. reduced fat sour cream
- 2 Tbsp. chopped parsley
- Bring a large pot of salted water to the boil. Cook the egg noodles according to package directions. Drain and reserve.
- Place a large sauté pan over medium heat. Add the vegetable oil and sauté the onions and mushrooms until softened and starting to brown (about 8 minutes).
- Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated (about 2 minutes).
- Stir in the turkey, Dijon mustard, and sour cream. Remove from heat.
- Adjust seasoning to taste. Divide the noodles between 6 bowls and top with stroganoff mixture. Sprinkle with parsley.