Welcome to the ultimate comfort food recipe that gives your holiday leftovers a delicious new life! This Turkey Pasta Casserole is a warm, creamy, and cheesy dish that everyone at the table will love. It’s the perfect solution for the day after Thanksgiving or Christmas, transforming that delicious roasted turkey into a hearty and satisfying meal. With a rich, savory sauce and a golden, bubbly cheese topping, this casserole is not just about being resourceful—it's about creating a truly memorable dish that feels like a warm hug in a bowl.
Turkey pasta casserole.
Ingredients for Turkey Pasta Casserole
- 250 g cooked or roasted turkey
- 250 ml chicken or turkey broth
- 100 g heavy cream
- 150 g pasta (this recipe uses fusilli)
- 1 onion
- 20 g butter
- 15 g all-purpose flour
- 40 g hard cheese (like Parmesan or cheddar)
- nutmeg
- vegetable oil, salt
How to Make Turkey Pasta Casserole
Cut the meat off the bones, shred it, or chop it into small pieces.
Cook the onion over medium heat until the broth evaporates.
Add the all-purpose flour and mix with the onion.
Prepare the turkey. Cut the meat off the bones, shred it, or chop it into small pieces. It’s best not to use the skin.
Finely chop the onion. Crush the garlic clove with a knife and mince it. Pour a tablespoon of neutral vegetable oil into a deep skillet. Add the butter and melt it. Add the onion and garlic to the melted butter. Pour in 2-3 tablespoons of chicken broth. Cook the onion over medium heat until the broth evaporates. The onion should become soft, almost translucent, and have a slightly caramelized hue.
Sprinkle in the all-purpose flour and mix with the onion. The flour will absorb the butter and coat the onion; stir with a spatula to prevent the flour from clumping.
Pour in the chicken broth in small portions.
Pour in the cream in a thin stream.
Add half a teaspoon of utskho-suneli and grate in the nutmeg.
Gradually pour in the chicken broth in small portions, whisking the flour and broth together with a spatula. At this stage, reduce the heat to low.
Slowly add all the broth and bring to a boil. Pour in the cream in a thin stream, stirring constantly.
Add half a teaspoon of utskho-suneli (blue fenugreek, a mild Georgian spice with a nutty flavor), and grate in a pinch of nutmeg. Salt to taste, bring the sauce to a boil, and cook for 1-2 minutes.
Add the cooked pasta to the sauce.
Cook the pasta in salted boiling water according to package directions until al dente. Drain in a colander. Add the cooked pasta to the sauce. This recipe uses fusilli, which is specially designed for such dishes as its shape holds the sauce well.
Add the chopped turkey to the sauce and cooked pasta.
Grease a deep ovenproof dish with butter or vegetable oil.
Sprinkle the casserole with grated cheese.
Add the chopped turkey to the sauce and cooked pasta. Mix everything together well.
Grease a deep ovenproof dish with butter or vegetable oil and transfer the pasta and turkey mixture into it. Finely grate the hard cheese. Sprinkle the grated cheese over the casserole.
Place the dish with the casserole in the middle of the preheated oven. Bake for 20 minutes.
Preheat the oven to 170°C (340°F). Place the dish with the casserole in the middle of the preheated oven. Bake for 20 minutes. Serve hot or warm. You can also freeze this dish for up to a month. Just reheat it when you’re ready to eat.
And there you have it—a simple yet spectacular Turkey Pasta Casserole, ready to be enjoyed! This dish is wonderful on its own or served with a fresh green salad to balance its richness. Don't be afraid to customize it with some leftover vegetables like peas or carrots for extra flavor and nutrition. As mentioned, this casserole freezes beautifully, making it a fantastic option for a quick weeknight dinner. We hope this recipe brings comfort and joy to your table and becomes a new post-holiday tradition for your family!
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