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Leftover Turkey Casserole Recipe

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★★★★★

4.9 from 572 reviews

A comforting and hearty leftover turkey casserole featuring rotini pasta, tender turkey, fresh vegetables, and a creamy herb-infused sauce, topped with buttery golden breadcrumbs. Perfect for transforming turkey leftovers into a delicious family-friendly meal.

Ingredients

Scale

Pasta

  • 3 cups dry rotini

Vegetables and Aromatics

  • ½ onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary

Dairy and Fats

  • 4 tablespoons unsalted butter (divided, ½ stick)
  • ¾ cup heavy cream (room temperature)

Liquids and Sauces

  • 14.5 ounces low-sodium chicken broth (1 can)
  • ½ cup turkey gravy

Proteins

  • 3 cups chopped cooked turkey

Vegetables

  • 1 cup peas (fresh or frozen)

Other

  • 2 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • 1 cup breadcrumbs

Instructions

  1. Preheat the oven: Set your oven to 375°F to prepare for baking the casserole later.
  2. Cook the pasta: Boil the rotini according to the package directions until al dente. Drain and set aside.
  3. Heat butter for sautéing: In a large skillet, melt 2 tablespoons of butter over medium heat.
  4. Sauté vegetables: Add the chopped onion, carrots, and kosher salt to the skillet. Cook until the vegetables are softened and fragrant.
  5. Add herbs and garlic: Stir in the minced garlic, chopped thyme, and rosemary. Cook for about one minute to release their flavors.
  6. Create roux and add broth: Sprinkle the flour over the vegetables and stir to coat. Slowly whisk in the low-sodium chicken broth while continuously stirring to prevent lumps.
  7. Simmer to thicken: Bring the mixture to a boil, then reduce the heat to a simmer. Continue whisking until the sauce becomes creamy and smooth.
  8. Add cream and gravy: Pour in the heavy cream and turkey gravy, then whisk to fully combine and enrich the sauce.
  9. Combine main ingredients: Stir in the cooked turkey, peas, and cooked rotini pasta. Mix until everything is evenly coated with the creamy sauce. Season with additional salt if needed.
  10. Transfer to casserole dish: Pour the turkey and pasta mixture into a prepared casserole dish, spreading evenly.
  11. Prepare breadcrumb topping: Melt the remaining 2 tablespoons of butter and mix it with the breadcrumbs in a small bowl until well coated.
  12. Top the casserole: Evenly sprinkle the buttery breadcrumbs over the top of the casserole.
  13. Bake the casserole: Place the casserole in the preheated oven and bake for 20 to 25 minutes, or until the breadcrumbs are golden brown and the casserole is bubbling hot.

Notes

  • Use fresh herbs for the best flavor; if unavailable, substitute with ½ teaspoon each of dried thyme and rosemary.
  • Make sure the heavy cream is at room temperature before adding to avoid curdling.
  • Leftover cooked turkey can be substituted with leftover chicken if desired.
  • For a crispier topping, broil the casserole for 1-2 minutes after baking, watching carefully to avoid burning.
  • This recipe can be made a day ahead and reheated in the oven before serving.

Keywords: leftover turkey casserole, turkey pasta bake, creamy turkey casserole, rotini casserole, holiday leftovers recipe

Find it online: https://kitchenbyclara.com/leftover-turkey-casserole-recipe/