Leftover Turkey Bacon Alfredo Skillet Meal by The Toasty Kitchen


Pin on Thanksgiving Recipes

In a saute pan over medium heat, add chopped bacon. Once cooked through, remove bacon and drain all but 1 tablespoon of bacon grease from the pan. Add diced onion and cook until lightly browned. Add minced garlic and cook for an additional 30 seconds. Add chicken broth, heavy cream, pasta, salt, and pepper.


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Leftover Turkey Alfredo Skillet Meal is the answer for your Post-Thanksgiving leftovers. Turkey, bacon, peas, and penne pasta are coated in a creamy alfredo.


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Directions. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the Alfredo sauce, peas, turkey, mushrooms, cheeses, wine and onion powder. Drain spaghetti. Add to sauce mixture; toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with onions and paprika. Cover and bake at 350° until heated.


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Preheat oven to 350°F. Cook shells according to package directions and drain. Stir together ricotta cheese, minced turkey, Parmesan, eggs, parsley, garlic powder, salt and black pepper in a mixing bowl. In another bowl, stir together the alfredo sauce and turkey gravy. Spoon a small amount of the sauce over the bottom of a baking dish or.


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Reduce heat to medium. Add onion and garlic to skillet with reserved bacon drippings. Cook, stirring frequently, until onion is softened, about 2-3 minutes. Add to mixing bowl with the bacon. Add chopped turkey, dried parsley, Alfredo sauce, and 1 cup mozzarella cheese to the bacon mixture. Stir together.


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Slice or cube the turkey, chop the onion and garlic, and grate the fresh Parmesan cheese. STEP TWO: Then bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package instructions, and reserve 1 cup of pasta water. Continue with the sauce while the pasta is cooking.


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Instructions. Start by bringing a large pot of water to a boil toss in 1 tbsp of either salt or cooking oil to the pot and add in the pasta. Stir and bring down to a medium - high heat and cook the pasta till al dente, strain saving 1/4 cup of the water and set aside.


Leftover Turkey Alfredo Skillet Meal The Toasty Kitchen

Instructions. Prepare pasta according to package instructions. While pasta is cooking, heat olive oil or butter in a large skillet over medium heat. Stir in alfredo sauce, milk, and mushrooms. Bring mixture to a simmer/slight bubbling. Add turkey and stir occasionally while pasta finishes boiling.


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In a large pot of boiling salted water, add your fettuccine pasta and garlic; dry pasta should cook 7-8 minutes for al dente. Remove half cup of pasta water and drain the rest. Add pasta to the bowl with the butter and Parmesan cheese. Add hot pasta water and toss along with the butter, cheese and pasta. While tossing, add remaining Parmesan.


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In large saucepan or Dutch oven, cook pasta to desired doneness as directed on package. Drain in colander; cover to keep warm. In same saucepan, combine Alfredo sauce, milk, turkey and peas. Cook over medium heat until peas are tender and mixture is thoroughly heated, stirring frequently. Stir in cooked pasta. Cook until thoroughly heated.


Leftover Turkey Bacon Alfredo Skillet Meal by The Toasty Kitchen

Remove from pan, drain, cool and chop, not too fine. Keep about 2 - 3 T of bacon drippings in pan. Add the garlic into the pan and saute just a minute. Add the spinach and salt into the pan and cook just until the spinach is wilted. Add the cooked turkey, butter, bacon, broth and milk into the spinach mixture.


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Instructions. Blanch broccoli in a pot of boiling salted water until crisp-tender, ⏰ 2 - 3 minutes; transfer to an ice water bath using a slotted spoon to shock, then drain. Add fettuccine to pot and cook according to package directions; drain and wipe out pot. Melt butter in same pot over medium heat. Add garlic and pepper flakes; cook.


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1. Cook pasta in salted boiling water according to package instructions. 2. In a large skillet over medium heat, heat up oil. When it starts shimmering, working in batches, add prosciutto slices in a single layer and cook until crisp, about 2 minutes per side. 3. Transfer them to a cutting board or a plate lined with paper towels to absorb any.


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Drain the water and set the peas aside. In a large pan, melt the butter, add the peeled and finely chopped garlic, and cook for 30 seconds. Add the cream, and give it a good stir, then bring the sauce to a boil. Remove the pan from the heat, add the reserved water, parmesan, cubed turkey, peas, and season well.


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Instructions. Cook the pasta in boiling salted water according to your preferences or the packet instructions. Meanwhile, put the olive oil and onions in a pan and cover with a lid. Cook over a low heat, stirring occasionally, for about 3 minutes, or until the onions have softened but not coloured. Turn the heat up and add the mushrooms, fry.


Leftover Turkey Alfredo Skillet Meal The Toasty Kitchen

Add pressed garlic and quickly sauté it for only 1 minute. Pour in half-and-half and chicken broth; bring the mixture to a boil. When it gets there, reduce the heat and simmer gently for 5 minutes or until the sauce thickens. Add cooked turkey; season with Italian seasoning and red pepper flakes.