Leftover Turkey Pasta

Leftover Turkey Pasta

Serves: 4 people
Cooking Time: 30 minutes
Leftover Turkey Pasta


  • 2 tablespoons olive oil 
  • 1 onion , finely diced
  • 2 garlic cloves , minced
  • ½ cup sun-dried tomatoes
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • 1 cup dry orzo pasta
  • 10½ oz leftover cooked turkey or chicken , diced small
  • 2 tablespoons white wine
  • 2 cups hot chicken stock (from a cube)
  • 1 cup sour cream
  • 2 cups fresh baby spinach
  • 2 tablespoons freshly grated Parmesan cheese to serve
  • Lemon zest
  • Salt and pepper to season to taste


Print This Recipe
  1. Preheat the oven to 400F. Heat a tablespoon of oil in a large casserole dish or Dutch oven.
  2. Add the onion and stir to coat in the oil. Cover the pot and cook the onion over very low heat for 10-15 minutes, stirring occasionally. The onion should be soft.
  3. Stir in the minced garlic, chopped sun-dried tomatoes, salt and paprika. Sauté for a few minutes.
  4. If the pan is getting a bit dry you can deglaze it with a splash of white wine (or chicken stock) but that is optional.
  5. Add the orzo pasta and stir to toast in the oil and seasonings.
  6. Stir in the diced turkey
  7. Pour in the stock and bring to a simmer, scraping the bottom of the pan (orzo has a tendency to stick).
  8. Add or sour cream and stir to combine. 
  9. Cover the pot and transfer to the oven (look in recipe notes if you want to cook on the hob) and cook for 12-15 minutes, stirring halfway.
  10. Uncover the pot and use a wooden spoon to give it a good stir. The orzo should be cooked and the dish creamy and delicious.
  11. Add handfuls of fresh spinach, stirring into the creamy orzo until it wilts.
  12. Add the grated Parmesan and check the seasoning, adding salt and pepper if needed.