Description
This Turkey Alfredo recipe is a creamy, comforting dish that transforms leftover turkey into a rich Italian-American classic. Featuring tender pasta coated in a velvety Parmesan sauce studded with sweet peas, it’s perfect for holiday leftovers or a hearty weeknight meal.
Ingredients
Scale
Pasta
- 8-10 oz fettuccine pasta
Sauce
- 2 tbsp unsalted butter
- ¼ onion, diced (about ½ cup)
- 4-5 cloves garlic, minced
- ¼ cup all-purpose flour
- Tiny pinch of nutmeg
- 1 cup whole milk, warmed
- ¾ cup low sodium turkey or chicken broth, warmed
- 1 cup grated Parmesan cheese
Add-ins
- 2 cups cooked turkey, cubed, sliced, or shredded
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook for 2 minutes less than package instructions to keep the pasta slightly firm. Reserve 1 cup of the pasta water for the sauce, then drain the pasta using tongs or a slotted spoon when nearly done.
- Prepare the sauce base: In a large wide pan, melt the unsalted butter over medium heat. Add the diced onion with a pinch of salt, cooking for about 2 minutes until the onion edges start to become translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Create the roux: Sprinkle the all-purpose flour over the butter, onion, and garlic mixture. Whisk constantly for 2-3 minutes to cook out the raw flour taste and create a smooth paste.
- Add liquids and season: Gradually whisk in the warmed whole milk followed by the warmed low sodium turkey or chicken broth. Continue whisking to avoid lumps. Add a tiny pinch of nutmeg plus additional salt and pepper to taste. Reduce the heat to low and let the sauce simmer gently while the pasta finishes cooking.
- Combine pasta and sauce: Transfer the al dente pasta directly into the sauce using tongs or a slotted spoon. Add a ladle of reserved starchy pasta water to help bind the sauce to the noodles.
- Add cheese and peas: Stir in the grated Parmesan cheese and frozen peas, mixing well until the pasta is evenly coated and the peas are heated through. Add more pasta water as needed to reach your desired sauce consistency.
- Incorporate turkey and serve: Gently fold in the cooked turkey pieces, warm through, and adjust seasoning with salt and pepper if necessary. Serve the Turkey Alfredo immediately for best flavor and texture.
Notes
- This Turkey Alfredo is an excellent way to use up leftover turkey from holidays, providing a rich and hearty meal.
- The recipe can be customized by swapping fettuccine for other pasta shapes like penne or linguine.
- For a lighter version, substitute whole milk with reduced-fat milk, though this may affect creaminess.
- Be sure to reserve pasta water to adjust sauce thickness for perfect consistency.
- Frozen peas can be replaced with fresh peas or other vegetables like spinach or mushrooms for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 590 kcal
- Sugar: 7 g
- Sodium: 875 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 61 g
- Fiber: 4 g
- Protein: 46 g
- Cholesterol: 109 mg
