Leftover Turkey Pasta in Cranberry Sauce
Looking to use up leftover turkey, cranberry sauce and veggies? This Leftover Turkey Pasta with Cranberry Sauce is super tasty and ridiculously simple!
Servings 4 Servings
Calories 534kcal
Ingredients
- Cooking Spray or tablespoon oil
- 0.5 Red Onion Finely Diced
- 2 Cloves Garlic Crushed
- 150 g Bacon Chopped roughly
- 350 g Leftover Turkey Shredded or chopped
- 80 g Cranberry Sauce
- 50 g Soft Cheese
- 300 ml Chicken Stock
- 2 Teaspoons Mixed Herbs
- 200 g Frozen Peas
- 4 Spring Onions Finely Sliced
Instructions
- Heat oil in a large frying pan.
- Add the onions and garlic and fry for 3 minutes until they are starting to soften.
- Add the bacon and cook for a further 5 minutes, stirring often.
- Stir in the turkey.
- Spoon in the cranberry sauce and stir well until it’s evenly spread.
- Stir through the cream cheese.
- Pour in the stock and add the mixed herbs.
- Stir and bring to a simmer.
- Reduce the heat and simmer for 20 minutes, stirring often and adding a little more stock if it starts to dry out.
- While it’s simmering prepare pasta to package instructions and drain.
- Add the peas and spring onions, stir through and cook for a further 5 minutes.
- Serve with pasta and top with parmesan cheese if desired.
Notes
- If you are using raw turkey, chop and brown in the pan before removing and following this recipe. Make sure the turkey is cooked through and piping hot before serving.
- If you don’t want a cheesy flavour, swap the soft cheese for a good splash of double cream.
- Nutritional information doesn't include pasta, refer to your package for more accurate information.