Turn leftover turkey into flavorful skillet dinner
This is a great way to serve leftover turkey. It's a one-pot meal -- a hearty casserole with turkey, mushrooms and pasta with a light touch.
The pasta cooks right in the sauce. Serve it in the casserole dish right from the stove.
You also can use cooked turkey from the deli. Look for low-sodium roasted turkey breast, and ask for it to be cut in one thick piece. It will be easier to cut into bite-size pieces.
To complete the meal, toss 4 cups ready-to-eat salad greens with leftover vegetables you have on hand, and add 2 tablespoons reduced-fat vinaigrette.
A rich and hearty California chardonnay is a good wine match.
Turkey Skillet Casserole
- 3⁄4 pound cooked turkey breast, skin removed
- Olive oil cooking spray
- 1 cup chopped onion
- 2 medium-size cloves garlic, crushed
- 3⁄4 cup low-fat, low-sodium pasta sauce
- 1 cup water
- 2 cups sliced portobello mushrooms
- 2 ounces whole-wheat noodles, broken into 4- to 5-inch pieces
- Salt and freshly ground black pepper, to taste
- 1⁄4 cup reduced-fat, shredded, sharp cheddar cheese
- 2 tablespoons reduced-fat sour cream
Cut the turkey into 1⁄4- to 1⁄2-inch pieces. Heat a nonstick skillet over medium-high heat and coat with cooking spray. Add the onion and garlic. Saute for 3 minutes. Add the turkey, pasta sauce, 1 cup water, mushrooms and noodles. Season with salt and pepper. Stir to mix well. Bring to a gentle boil. Reduce the heat to medium-low, cover with a lid and cook, stirring once or twice, until the pasta is cooked, for about 15 minutes. Add a little more water if the sauce is dry before the pasta is cooked.
Remove from the heat and sprinkle the cheese on top. Spoon sour cream over the cheese.
Makes 2 servings.
Nutrition information per serving: 495 calories, 10 grams fat (4 grams saturated), 123 milligrams cholesterol, 54 grams protein, 48 grams carbohydrates, 7 grams dietary fiber, 357 milligrams sodium.
- Any type of reduced-fat cheese can be used.
- Any type of sliced mushrooms can be used.
- Another whole wheat pasta shape can be used.
- Prepare ingredients.
- Assemble casserole.
- While casserole cooks, make salad.
To buy: 1 carton reduced-fat sour cream; 1 package reduced-fat, shredded, sharp Cheddar cheese; 3⁄4 pound turkey breast; 1 jar or can low-sodium pasta sauce; 1 small package whole wheat linguine; 1 small container sliced portobello mushrooms; 1 bag washed, ready-to-eat green salad.
Staples: Olive oil spray, onion, garlic, reduced-fat vinaigrette dressing, salt and black peppercorns.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Pirates show depth in earning victory over Rockies; Polanco has big night
- Healthy, confident Steelers LB Shazier ready for full speed ahead
- Daily Courier columnist knew, loved Connellsville community
- Earlier start, free meals among changes as Connellsville Area schools start Monday
- What’s gained at push of a button
- Columnist knew, loved community
- FDA’s revised serving sizes on nutrition labels might backfire as endorsement
- Paving, electronics upgrades evident at Steel Valley
- Grant to benefit W. Mifflin airport
- Mon Valley steelworkers rally for new contract
- ‘Banshee’ props, inventory up for sale