Turkey Spaghetti
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 431
- Total Fat
- 21
- Saturated Fat
- 10
- Carbohydrates
- 40
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 21
- Cholesterol
- 66
- Sodium
- 754
- Total: 35 min
- Active: 10 min
Ingredients
Kosher salt
12 ounces spaghetti
4 tablespoons (1/2 stick) salted butter
1/2 cup diced celery
1/2 cup diced carrot
1 tablespoon chopped fresh sage
2 cloves garlic, minced
1 small onion, diced
1/4 teaspoon freshly ground black pepper
2 cups diced roasted turkey (or substitute rotisserie chicken)
One 10.5-ounce can cream of mushroom soup
1 cup leftover gravy (or substitute another can of cream of mushroom soup)
1/2 cup stock or water
1 1/2 cups grated Cheddar cheese
Chopped fresh parsley, for serving
Directions
- Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 7 to 8 minutes. Drain and set aside.
- Meanwhile, heat the butter in a large ovenproof skillet over medium heat. When the butter has melted, add the celery, carrot, sage, garlic and onion, then stir. Season with the pepper and a pinch of salt and cook for 2 to 3 minutes to soften the vegetables. Add the turkey, cream of mushroom soup, gravy and stock. Bring to a simmer.
- Stir in the pasta and half of the Cheddar until well combined. Sprinkle the remaining Cheddar over the top and bake until the cheese is melted and the sides are beginning to brown, 12 to 15 minutes. Let cool slightly, then garnish with the parsley and serve.