Use your leftover turkey to make this creamy Baked Turkey Spaghetti. Loaded with shredded turkey, brussels sprouts, mushrooms, bacon and cheese.
Course Main Dishes
Cuisine American
Keyword leftovers, pasta, turkey
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 4Servings
Calories 555kcal
Ingredients
Ingredients:
3/4pounddried spaghetti pastabroken in half
5slicesbaconcut into 1 inch pieces
2cupschopped brussels sprouts
1 1/2cupssliced mushrooms
1/4cupdiced shallots
4clovesgarlicminced
2cupsshredded turkeyor chicken
1/2cupchicken broth
1/2cupmilk
4ouncescream cheese
1cupshredded white cheddar cheese
Instructions
Preheat oven to 350 degrees.
Cook pasta according to package directions. Drain and run under cool water to stop the cooking. Drain completely.
While pasta is cooking, cook bacon until browned. Use a slotted spoon to transfer to a paper towel lined plate. Reserve pan drippings. Add brussels sprouts, mushrooms, shallots and garlic to reserved pan drippings. Cook just until vegetables soften. Add in shredded turkey.
Pour in chicken broth to deglaze the pan. Scrape up any brown bits that have accumulated at the bottom of the pan. Slowly whisk in milk.
Add in cream cheese and continue cooking until cheese has melted.
Stir in cooked pasta and toss to coat.
Place pasta in a large casserole dish. Sprinkle with white cheddar cheese. Bake for 15 - 20 minutes or until cheese has melted. Top with bacon pieces. Serve.