When it comes to serving leftover turkey, we like to combine it with flavors and ingredients that really set it apart from the original meal. And, to preserve moisture and flavor, we also try to minimize how much reheating is needed. This recipe works on both counts by combining leftover turkey with sautéed mushrooms and fresh parsley in a garlicky, white wine sauce, then tossing it with pasta. We add a small amount of mascarpone cheese too - not enough to make a rich sauce, but to lightly coat the linguine.
Put a large pot of salted water on to boil for the pasta.
Heat the butter and olive oil in a large skillet over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the garlic and sauté 1 minute longer, then add the mushrooms and cook until they have given off most of their liquid, 3 to 4 minutes longer. Season to taste with salt and pepper, add the wine, simmer for 2 minutes, then add the turkey and continue cooking for 2 to 3 minutes longer. Stir in the mascarpone cheese until smooth, remove from the heat and set aside.
Cook the linguine according to package directions, drain and add to the turkey-mushroom mixture.
Toss to combine. Check the seasoning and adjust as needed. Add the parsley, toss again and serve immediately.
This recipe can just as easily be made with leftover or store-bought rotisserie chicken.
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|Serving Size: 1 Serving (786g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 512 (44%)|
|Amt Per Serving||% DV|
|Total Fat 56.9g||76 %|
|Saturated Fat 31.7g||158 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 301.6mg||93 %|
|Sodium 724.7mg||25 %|
|Potassium 2256mg||59 %|
|Total Carbohydrate 94.4g||28 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 93.4g|
|Protein 69.6g||99 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1167
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