Description
This Turkey Alfredo recipe is a comforting and hearty twist on the classic Italian-American dish, perfect for using up leftover turkey. It features tender pasta coated in a rich, creamy Alfredo sauce made with butter, onions, garlic, and Parmesan cheese, complemented by peas and succulent cooked turkey for a satisfying meal.
Ingredients
Scale
Pasta
- 8-10 oz fettucine 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 fettucine and cook for 2 minutes less than the package instructions indicate. Reserve 1 cup of the pasta water before draining the pasta. This starchy water will be used to adjust the sauce consistency later.
- Prepare the base of the sauce: In a large wide pan, melt the butter over medium heat. Add the diced onion with a pinch of salt and sauté for about 2 minutes until the edges begin to turn translucent. Then add the minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
- Make the roux: Add the all-purpose flour to the pan and whisk constantly for 2-3 minutes to cook out the raw flour taste, creating a smooth roux that will thicken the sauce.
- Add liquids and season: Gradually whisk in the warmed whole milk, followed by the warmed low sodium turkey or chicken broth. Continue whisking until the mixture is smooth and free of lumps. Season the sauce with a tiny pinch of nutmeg and additional salt and pepper as desired. Turn the heat down to low and let the sauce simmer gently while the pasta finishes cooking.
- Combine pasta with sauce: Using tongs or a slotted spoon, transfer the al dente pasta directly into the pan with the sauce. Add a ladle of reserved pasta water to loosen the sauce as needed. Stir in the grated Parmesan cheese and frozen peas, mixing thoroughly until the pasta is evenly coated in a creamy sauce and the peas are warmed through. Add more pasta water to reach your preferred sauce consistency.
- Add turkey and finish: Fold in the cooked turkey pieces and taste the dish, adjusting salt and pepper to your liking. Serve immediately while warm, garnished as preferred.
Notes
- This Turkey Alfredo is a rich and satisfying way to use up leftover Thanksgiving turkey, making it perfect for a cozy holiday meal.
- Adjust the sauce thickness by adding more or less reserved pasta water to suit your preference.
- Freshly grated Parmesan cheese enhances the flavor and creaminess of the sauce.
- If you prefer, substitute frozen peas with fresh peas or other vegetables like spinach or mushrooms.
- For a lighter version, consider using low-fat milk instead of whole milk and less butter.
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
