Leftover Turkey Ragu Recipe – Giadzy

Name: Leftover Turkey Ragu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 3 tablespoons extra-virgin olive oil; 1 yellow onion, chopped; 4 garlic cloves, finely chopped; 1 carrot, peeled and finely chopped; 1 celery stalk, finely chopped; ½ teaspoon kosher salt; 1 pound shredded cooked turkey or chicken; 3 cups marinara sauce; 1 pound pasta, such as spaghetti; 1/4 cup chopped fresh basil leaves; Freshly grated Parmigiano Reggiano

I love Thanksgiving and the leftovers it brings, but if I’m being honest, I get a little tired of the flavor of leftovers rather quickly–so I like to transform them into something that tastes totally different than the Thanksgiving meal. This pasta is the perfect example: it tastes bright and fresh, and it’s such a simple ragu you can throw together in a few minutes.

I’ve also made this in the past with leftover rotisserie chicken, and it’s just as delicious!

Leftover Turkey Ragu

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Servings

Prep Time

10 minutes

Cook Time

15 minutes

Ingredients

3 tablespoons extra-virgin olive oil

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1 yellow onion, chopped
4 garlic cloves, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
½ teaspoon kosher salt
1 pound shredded cooked turkey or chicken
3 cups marinara sauce
1 pound pasta, such as spaghetti

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1/4 cup chopped fresh basil leaves
Freshly grated Parmigiano Reggiano

Instructions

Heat the oil in a heavy large frying pan over medium heat. Add the onion, garlic, carrot, celery, and kosher salt, and saute until translucent, about 6 to 7 minutes. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring occasionally. Add the shredded turkey and cook for an additional 2 to 3 minutes to warm through.
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 topped with the basil and Parmigiano Reggiano.