Description
A rich and comforting Turkey Alfredo pasta dish that transforms leftover turkey into a creamy, flavorful meal. This recipe combines perfectly cooked fettuccine with a homemade Alfredo sauce infused with garlic, onion, nutmeg, and Parmesan cheese, finished with tender turkey pieces and sweet peas for a delightful holiday-inspired dinner.
Ingredients
Scale
Pasta
- 8-10 oz pasta (fettuccine recommended)
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
- Salt and pepper, to taste
Add-ins
- 2 cups cooked turkey, cubed, sliced, or shredded
- 1 cup frozen peas
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than package instructions to achieve al dente. Reserve 1 cup of the pasta cooking water before draining.
- Prepare the Base: In a large wide pan over medium heat, melt the butter. Add the diced onion with a pinch of salt and cook for about 2 minutes until the edges turn translucent.
- Add Garlic: Stir in minced garlic and cook for 30 seconds to release its aroma without browning.
- Make the Roux: Sprinkle the flour over the onion and garlic mixture and whisk constantly for 2-3 minutes to cook out the raw flour taste and form a smooth base.
- Add Liquids: Gradually whisk in the warmed milk followed by the warmed broth, ensuring there are no lumps. Season with the tiny pinch of nutmeg, salt, and pepper. Reduce heat to low and let the sauce simmer gently while the pasta finishes cooking.
- Combine Pasta and Sauce: Using tongs or a slotted spoon, transfer the al dente pasta directly into the sauce. Add a ladle of reserved pasta water to loosen the sauce, stirring well.
- Add Cheese and Peas: Stir in the grated Parmesan and frozen peas until evenly combined, adjusting consistency with more pasta water as needed.
- Finish with Turkey: Gently fold in the cooked turkey pieces and season the dish to taste with additional salt and pepper. Serve immediately for the best flavor and texture.
Notes
- This Turkey Alfredo is a perfect way to use leftover Thanksgiving turkey, turning it into a cozy and satisfying meal.
- The tiny pinch of nutmeg in the sauce enhances the overall flavor subtly, balancing the richness of the cream and cheese.
- Adjust pasta water additions to achieve your preferred sauce thickness.
- Use low sodium broth to better control the salt level in the dish.
- This recipe yields about 4 generous servings, ideal for a family dinner or leftovers.
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
