When it comes to serving leftover turkey, we like to combine it with flavors and ingredients that really set it apart from the original meal. To preserve its moisture and flavor, we also try to minimize how much reheating is needed. This recipe works on both counts by combining leftover turkey with sautéed mushrooms and a light, garlicky sauce to toss with fettuccine.Print
Turkey and Mushroom Fettuccine
Leftover turkey gets a new flavor profile in this easy pasta dish that combines it with sautéed mushrooms and a light, garlicky cream sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- 8 ounces fettucine
- 3 cups cooked turkey, diced (see notes)
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 16 ounces cremini (or white) mushrooms, sliced
- 5 to 6 cloves garlic, very finely chopped
- Salt and freshly ground black pepper
- 3/4 cup turkey or low-sodium chicken broth, divided
- 2 teaspoons cornstarch
- 1/4 cup light cream or half-and-half
- 2 teaspoons fresh thyme leaves
- Put a large pot of salted water on to boil for the pasta.
- Heat 2 tablespoons of the butter along with the olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes.
- Add the mushrooms and cook, stirring frequently, until they have given off most of their liquid and are starting to brown, 4 to 5 minutes longer.
- Add the garlic and continue cooking until the mushrooms are nicely browned. Season to taste with salt and pepper, then deglaze the pan with 1/2 cup of the broth, scraping up any browned bits that may have accumulated on the bottom.
- Whisk the cornstarch into the remaining 1/4 cup of chicken broth until smooth. Add it to the mushroom mixture and bring the liquid to a simmer.
- As soon as the sauce begins to thicken, add the turkey and combine well. Continue cooking for about 30 seconds to heat the turkey, then stir in the cream and thyme. Remove the pan from the heat and cover to keep warm.
- Cook and drain the fettuccine according to package directions, then return it to the pan, add the remaining 2 tablespoons butter and toss to coat. Add the mushroom mixture and combine well. Taste and adjust the seasoning if needed and serve immediately.
This recipe can just as easily be made with leftover or store-bought rotisserie chicken.