Description
This Turkey Alfredo recipe is a creamy, comforting dish perfect for using up leftover holiday turkey. Featuring tender pasta tossed in a rich, cheesy Alfredo sauce with peas and flavorful turkey, it’s a hearty and satisfying meal ideal for family dinners or cozy get-togethers.
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
Main and Vegetables
- 2 cups cooked turkey, cubed, sliced, or shredded
- 1 cup frozen peas
- Salt and pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package instructions recommend. Reserve 1 cup of the pasta water before draining. You will use this starchy water to adjust your sauce consistency later. Continue with the sauce preparation while the pasta cooks.
- Sauté Aromatics: In a large wide pan, melt the butter over medium heat. Add the diced onion along with a pinch of salt and cook for about 2 minutes until the onion edges become translucent. Then stir in the minced garlic and cook it briefly, about 30 seconds, until fragrant.
- Make Roux: Sprinkle the flour over the butter and aromatics, whisking continuously to prevent lumps. Cook this mixture for 2-3 minutes to remove the raw flour taste and create a roux that will thicken the sauce.
- Add Liquids and Season: Gradually whisk in the warmed milk followed by the warmed broth, ensuring the mixture remains smooth without lumps. Season with a tiny pinch of nutmeg, and additional salt and pepper to taste. Reduce the heat to low and let the sauce simmer gently while you finish preparing the pasta.
- Combine Pasta and Sauce: Using tongs or a slotted spoon, transfer the slightly undercooked (al dente) pasta directly into the sauce. Add a ladle of the reserved starchy pasta water to help loosen and blend the sauce. Stir in the grated Parmesan cheese and frozen peas, mixing well until the pasta is evenly coated in the creamy sauce. Add more pasta water as needed to reach your desired sauce consistency.
- Add Turkey and Serve: Stir in or top the Alfredo with the cooked turkey pieces. Adjust the seasoning with salt and pepper if necessary. Serve immediately while warm and enjoy this comforting homemade Turkey Alfredo.
Notes
- This Turkey Alfredo is a perfect way to repurpose leftover Thanksgiving turkey into a sumptuous entrée.
- The tiny pinch of nutmeg adds a subtle warmth that elevates the creamy sauce.
- Adjust the amount of pasta water to create your preferred sauce thickness.
- If you don’t have turkey broth, low sodium chicken broth works just as well.
- For best results, warm the milk and broth before adding to the roux to avoid lumps.
- Frozen peas add a pop of sweetness and color but can be omitted or substituted with other vegetables if desired.
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
