Prep 20 mins
Cook 30 mins
This recipe is courtesy of Giada and is one of THE BEST ways to use up leftover turkey meat! Especially the dark meat! It's super flavorful and is beyond exceptional IMO!
- 59.14 ml extra virgin olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 carrot, peeled and finely chopped
- 1 celery rib, finely chopped
- 453.59 g cooked turkey, shredded (preferably dark meat)
- 709.77 ml marinara sauce
- 59.14 ml fresh basil leaf, chopped
- salt & freshly ground black pepper
- 453.59 g spaghetti
- freshly grated parmesan cheese
- Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes.
- Add the carrot and celery and saute until the vegetables are tender, about 5 minutes.
- Add the turkey and saute 1 minute.
- Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often.
- Stir in the basil. Season the sauce, to taste, with salt and pepper.
- (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.).
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
delicious! works great for leftovers too!
I used 2 thighs of a turkey that I smoked! Skipped the celery just because I forgot it. Seasoned the sauce with parsley and oregano. This is great for leftover turkey. Thanks.