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.
- 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
- 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.
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.
- Category: main dish
- Cuisine: Italian