This easy creamy leftover turkey pasta recipe is the perfect way to use up your Thanksgiving turkey leftovers! Ready in only 20 minutes.
This leftover turkey pasta is surprisingly simple... and surprisingly good. Not that it's any kind of surprise that I like my own cooking (ha), but there really isn't much to this pasta, and it's just so flavorful.
I actually prefer it to a whole roasted turkey (gasp!).
We've got a few simple ingredients in the sauce:
- Leftover turkey meat (add whatever you need to use up)
- Diced pancetta
- Sweet corn
...and aside from pepper, a couple dashes of Italian seasoning, and an optional sprinkle of parsley, that's it. The flavors come together to create a really tasty pasta dish that requires barely any effort and like 20 minutes of your time (because that's about how long the spaghetti takes to boil).
Select your choice of pasta, and your leftover turkey meat will become a dinner table star again.
The sweetness of the corn nicely balances out the salty pancetta, and the rest is history. Because it'll be in your belly.
What do you typically do with leftover turkey? Turkey sandwiches 4 life? Freeze it and forget about it? Let me know in the comments below. 🙂
Easy Creamy Leftover Turkey Pasta Recipe
This easy leftover turkey pasta recipe is the perfect way to use up your Thanksgiving turkey leftovers! Ready in only 20 minutes.
- 2 ounces pancetta diced
- 3-4 cloves garlic minced
- 1 cup heavy/whipping cream
- 1 (12 fluid ounce) can corn drained
- 2 cups cooked turkey meat
- 2 dashes Italian seasoning
- Pepper to taste
- 4 ounces pasta (I used spaghetti)
- Freshly grated parmesan cheese (optional)
- Fresh parsley for garnish (optional)
- Boil a generously salted pot of water for the pasta. Cook pasta al dente according to package directions.
- Meanwhile, add the pancetta to a large skillet on medium-high heat. Cook it for 5-7 minutes until the fat renders and it crisps up.
- Add the garlic to the skillet and cook for about 30 seconds, or until fragrant.
- Stir in the cream, corn, turkey, and Italian seasoning. Reduce heat to medium and simmer for another 5 minutes or until the sauce is reduced/thickened to your liking.
- Drain the pasta and toss with the sauce (add a splash of pasta water to the sauce if desired). Season with pepper (I don't add salt to this recipe because the pancetta is pretty salty). Serve with freshly grated parmesan and parsley if you wish.