Turkey Bolognese

By Amy Dong
Published Nov. 25, 2015
Updated Nov. 15, 2023

Here’s a fantastic way to use up leftover turkey, especially after the holidays. This dish easily transforms your leftovers into a delightful new dish everyone will gobble up.

Happy Happy Thanksgiving, Everyone! 😊

Whether your plans include chilling out at home, partying it up with friends, feasting with family, or shopping around town…chances are good you’ll see a turkey here or there this week.

If a big ol’ turkey is on your Thanksgiving dinner horizon, today’s recipe is just the thing for all the post-holiday meals.

Because you’ll probably have leftovers. And leftovers are awesome. But leftovers that are revamped into something shiny and newly delish?!

Our family has long adored this mouthwatering bolognese. Bolognese is basically a meat-based sauce (Italian ragu from Bologna) that includes classics such as onion, celery, and carrots.

The sauce often uses some red wine and tomatoes, but we’re keeping it super simple here and skipping the wine. But if you’d like to add a splash of last night’s red, go for it.

Bolognese sauce typically rests in a lengthy simmer to concentrate the flavors. But again, we’re doing this post-holiday style and keeping your cook time to an easy 15 minutes.

This Turkey Bolognese easily helps you use up that turkey after all the slow cooker mashed potatoes and gravy are done. Your family will love this turkey remodel.

This recipe is light and healthy (post-holiday score!) yet full of robust flavors.

It’s chock full of veggies. It’s super comforting. You can sprinkle fresh Parm all over it.

Here’s to all the things to be thankful for.

To holiday meals shared with family and friends.

And to lots of turkey.

P.S. Bring on the leftovers.

Did you make this?

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Turkey Bolognese

5 from 3 ratings

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Here’s a fantastic way to use up leftover turkey, especially after the holidays. This dish easily transforms your leftovers into a delightful new dish everyone will gobble up.

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Author: Amy Dong

Ingredients

3 TB extra-virgin olive oil
1 medium onion, chopped
6 garlic cloves, minced
2 carrot, peeled and finely chopped
2 celery stalk, finely chopped
1 pound more or less shredded cooked turkey
3 cups marinara sauce
Kosher salt and freshly ground black pepper
1 pound dry spaghetti pasta
2 TB freshly chopped parsley
Freshly grated Parmesan

Instructions

In a large heavy pot, combine the oil with onion, garlic, carrots and celery. Stir and cook over medium heat until the vegetables are tender, about 5 minutes.
Add the turkey and stir 1 minute. Add the marinara sauce, stir well, and add kosher salt and black pepper to taste.
Reduce to simmer and allow sauce to simmer, covered, for 15 minutes.
While the sauce is simmering, cook the spaghetti in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup of the cooking liquid, and drain the rest.
Add the hot pasta to the sauce and toss to coat, adding enough reserved cooking liquid to thin out sauce as needed. Toss in freshly chopped parsley. Serve with desired amount of freshly grated Parmesan as garnish.

Notes

The sauce can be made ahead of time and kept in an airtight container in the freezer until ready to use (several weeks.) When ready to use, thaw sauce and simmer to reheat.

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