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Smoked Turkey Casserole

Smoked Turkey Casserole Recipe

I came up with this recipe to use some leftover smoked turkey without turning it into Tetrazini or using a cream sauce. I used whatever I had on hand at the time. All measurements of ingredients are approximations.
4.25 from 8 votes
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Prep Time 30 minutes
Course Main Course
Cuisine American
Calories 223.1 kcal

Ingredients
  

  • 1 cup dry rotini pasta
  • 2 quarts water
  • salt
  • 2 cups leftover turkey (preferably smoked)
  • 2 garlic cloves, smashed & finely chopped
  • 1 cup onion, sliced and cut in half
  • 4 green onions, coarsely chopped
  • 1/2 cup celery, sliced
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1/4 cup dry white wine
  • 1/2-1 cup frozen peas
  • 1/2 teaspoon poultry seasoning or 1/2 teaspoon bell's seasoning
  • 1/4 cup chopped parsley
  • 1 pinch hot red pepper
  • salt & pepper
  • more olive oil, use a high quality extra virgin

Instructions
 

  • Cook pasta in boiling salted water until al dente. Drain, do not rinse set aside.
  • Saute garlic, onions, green onions and celery in olive oil until limp but not browned about 5 minutes.
  • Add mushrooms, cook until liquid has evaporated.
  • Add wine to deglaze the pan.
  • Add frozen peas, seasoning, parsley, red pepper, salt & pepper. Cook an additional 2 minutes.
  • Add turkey and pasta, cook until heated through. Adjust seasoning.
  • Drizzle high quality olive oil over dish to taste before serving. (Or leave it out if you do not want the extra fat/calories).

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Nutrition

Serving: 668gCalories: 223.1kcalCarbohydrates: 30.7gProtein: 7.1gFat: 7.5gSaturated Fat: 1.1gSodium: 50.8mgFiber: 3.5gSugar: 4.9g
Keyword < 30 Mins, Meat, One-Dish Meal, Oven, Poultry, Stove Top
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