Leftover Thanksgiving Turkey Pasta is a comforting and easy way to bring new life to your turkey after the big feast. This dish combines tender turkey pieces with pasta, a creamy sauce, and a touch of herbs, creating a meal that feels cozy and satisfying without extra fuss. It’s a smart, tasty way to enjoy those leftovers beyond sandwiches or salads.
I love making this pasta because it’s quick and customizable. You can use whatever pasta you have on hand, and adding a bit of cheese or veggies like spinach or mushrooms makes it even better. Sometimes I add a little garlic and cream to make the sauce richer, but it’s just as good with a simple olive oil and herb drizzle. It’s perfect when you want something warm but don’t want to spend much time cooking.
The best part is how this recipe helps you enjoy your Thanksgiving turkey in a fresh way without any stress. I often find myself looking forward to making this just as much as the turkey dinner itself. It’s a real crowd-pleaser for anyone who loves pasta and wants a cozy, filling meal after holiday celebrations. Plus, it’s a lovely excuse to gather around the table again and savor that turkey all over!
Key Ingredients & Substitutions
Turkey: Using leftover turkey is perfect here. If you don’t have turkey, cooked chicken works well too. Just shred or chop it so it mixes easily with the pasta and sauce.
Pasta: Rigatoni is great since its tubes hold sauce nicely. You can swap this for penne, ziti, or even macaroni based on what you have.
Dairy: Butter and milk make the sauce creamy. Whole milk gives richness, but 2% works fine too. If needed, substitute milk with a non-dairy option like oat or almond milk, though the sauce may be a bit thinner.
Cheese: Mozzarella gives a gooey, melty texture, while Parmesan adds sharpness. Feel free to add cheddar or Gruyère if you prefer a stronger cheese flavor.
Herbs and Veggies: Celery and onion add a bit of crunch and flavor. Thyme is classic here, but rosemary or sage are tasty alternatives. Fresh herbs on top brighten the dish.
How Do I Make a Smooth, Thick Sauce Without Lumps?
Making the creamy sauce (béchamel) can be tricky if lumps form. Here’s how I do it smoothly:
- After cooking the onion, celery, and garlic, sprinkle the flour evenly over the butter and veggies. Stir constantly to make a smooth paste called a roux. Cooking 2 minutes removes the raw flour taste.
- Slowly add chicken broth and milk in small amounts while whisking continuously. This prevents lumps from forming.
- Keep stirring as the sauce cooks and thickens over medium heat. It should coat the back of a spoon when ready.
- If lumps appear, turn off heat and whisk vigorously or use a hand blender carefully.
This slower, steady whisking is the key to a creamy, perfect sauce every time!
Equipment You’ll Need
- Large pot – to cook the pasta evenly without sticking.
- Large skillet – perfect for sautéing the veggies and making the sauce in one pan.
- Whisk – helps you blend the flour into the butter smoothly and keep the sauce lump-free.
- 9×13-inch baking dish – spacious enough for baking the pasta and getting a bubbly, golden top.
- Wooden spoon or spatula – great for stirring the sauce and folding in the turkey and pasta gently.
Flavor Variations & Add-Ins
- Swap turkey for cooked chicken or leftover ham to change up the protein but keep the cozy feel.
- Add sautéed mushrooms or spinach for extra veggies and a boost of flavor and nutrition.
- Mix in shredded sharp cheddar or Gruyère cheese for a richer, tangier cheese sauce.
- Stir in a teaspoon of dried sage or rosemary along with thyme for a woodsy, holiday-inspired twist.
Leftover Thanksgiving Turkey Pasta
Ingredients You’ll Need:
For The Pasta & Turkey:
- 12 oz rigatoni or similar tube pasta
- 2 cups cooked leftover turkey, shredded or chopped
For The Vegetables:
- 1 cup celery, diced
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
For The Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- Salt and pepper to taste
For Garnish:
- Fresh parsley or thyme sprigs
How Much Time Will You Need?
You’ll spend about 15 minutes preparing and cooking the pasta and sauce, plus 20-25 minutes baking. In total, allow around 40 minutes from start to ready-to-eat!
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Begin by heating your oven to 375°F (190°C). Butter a 9×13-inch baking dish so nothing sticks. Cook the pasta in salted boiling water until just tender (al dente), then drain and set aside.
2. Cook Vegetables and Make Sauce Base:
In a big skillet over medium heat, melt the butter. Add onion and celery, cooking until soft (about 5 minutes). Toss in the garlic and cook for one more minute until you smell its lovely aroma.
3. Make Creamy Sauce:
Sprinkle flour evenly over the veggies, stirring constantly to avoid lumps and create a roux. Cook 2 minutes to cook out the raw flour taste. Slowly whisk in chicken broth and milk until smooth. Keep stirring while the sauce thickens over 5-7 minutes.
4. Combine Cheese, Herbs, Turkey, and Pasta:
Mix in half the mozzarella and Parmesan cheese, thyme, salt, and pepper. Gently fold the shredded turkey and cooked pasta into the sauce to combine everything nicely.
5. Bake and Serve:
Pour the mixture into your prepared baking dish. Sprinkle the remaining cheeses on top for a melty, golden crust. Bake uncovered 20-25 minutes until bubbly and browned. Let rest 5 minutes, then garnish with fresh parsley or thyme before serving.
Can I Use Frozen Turkey for This Recipe?
Yes! Just be sure to fully thaw the turkey before using. Thaw it in the fridge overnight or place it in a sealed bag and submerge in cold water for quicker thawing. Pat dry to avoid extra moisture in the pasta.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the pasta and sauce, assemble in the baking dish, then cover and refrigerate for up to 24 hours. When ready, bake a few extra minutes if needed to heat through and get the cheese bubbly.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally for even warming. You can also freeze it for up to 2 months.
What Can I Substitute for Celery if I Don’t Have Any?
If celery isn’t available, use diced fennel for a slightly different but pleasant flavor, or simply add extra onion and herbs to keep the same savory profile.
