Turkey With Pasta and Broccoli Recipe

Table of Contents

Turkey With Pasta and Broccoli: A Thanksgiving Transformation

My grandmother, bless her heart, was a champion of leftovers. But even her creative repurposing of holiday feasts often landed somewhere between “interesting” and “downright questionable.” I remember one year, faced with a mountain of leftover turkey, she decided to combine it with…well, everything in the fridge. It was a culinary experiment gone awry, involving sweet potatoes, cranberry sauce, and something resembling curried rice. While that particular dish is best left forgotten, it did spark a lifelong appreciation for transforming leftovers into something new and delicious. This Turkey with Pasta and Broccoli is miles away from my grandmother’s concoction. It’s elegant, comforting, and a guaranteed crowd-pleaser – even for those who claim to hate leftovers.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6-8
Yield: 1 baking dish
Dietary Type: Comfort Food

Ingredients

1 bunch broccoli
5 tablespoons butter
2 tablespoons flour
2 ½ cups milk
Salt to taste
¼ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
½ cup heavy cream
2 egg yolks
½ cup Gruyere cheese, cut into ¼-inch dice (or Swiss)
Fresh ground pepper to taste
3 quarts water
9 ounces fettuccine pasta (fresh or dried)
1 pound roast cooked turkey (leftover boneless, skinless)
2 teaspoons finely minced garlic
¾ cup freshly grated Parmesan cheese

Equipment Needed

Large pot
Saucepan
Whisk
Skillet
Oval baking dish (approximately 13x10x2-1/2 inches)
Colander

Instructions

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
Prepare the broccoli: Trim or break off the broccoli flowerettes. You should aim for about 5 cups of flowerettes.
Blanch the broccoli: Bring enough water to a boil in the large pot to cover the broccoli flowerettes when added. Add the broccoli and cook for about 3 minutes, or until crisp-tender. It’s crucial not to overcook them; they should still have a slight bite. Drain the broccoli thoroughly in a colander.
Make the cheese sauce: Melt 2 tablespoons of the butter in the saucepan over medium heat. Add the flour, stirring constantly with the whisk. Cook for about 1 minute to create a roux, ensuring there are no lumps.
Gradually add the milk, stirring rapidly and continuously with the whisk to prevent lumps from forming. Continue stirring until the sauce thickens and becomes smooth.
Season the sauce: Add salt to taste, the nutmeg, and the cayenne pepper. Stir well to combine.
Enrich the sauce: Add the heavy cream and remove the saucepan from the heat.
Temper the egg yolks: In a separate small bowl, whisk the egg yolks lightly. Slowly drizzle a small amount of the hot cheese sauce into the egg yolks, whisking constantly to temper them (this prevents the egg yolks from scrambling when added to the hot sauce).
Add the tempered egg yolks to the cheese sauce in the saucepan, stirring rapidly with the whisk to incorporate them fully.
Stir in the Gruyere cheese until it is melted and the sauce is smooth. Set the cheese sauce aside.
Cook the fettuccine: Bring the 3 quarts of water to a boil in the large pot. Add salt to the boiling water and then add the fettuccine pasta.
When the water returns to a boil, cook the fettuccine to your desired degree of doneness. Fresh fettuccine will cook in about 2-3 minutes, while dried fettuccine may require up to 9 minutes or longer. Follow package directions for dried pasta, but aim for al dente – slightly firm to the bite.
Drain the cooked fettuccine in a colander.
Return the drained fettuccine to the pot. Add 1 tablespoon of the butter, salt, and pepper to taste. Toss briefly to coat the fettuccine.
Prepare the turkey: While the pasta is cooking, cut the turkey meat against the grain into thin slices.
Assemble the dish: Spoon the cooked fettuccine into the oval baking dish, spreading it evenly.
Scatter the blanched broccoli flowerettes evenly over the fettuccine.
Sauté the turkey: Heat the remaining 2 tablespoons of butter in the skillet over medium heat. Add the sliced turkey and the finely minced garlic. Cook, stirring briefly, just until the turkey is heated through and the garlic is fragrant. Avoid overcooking the turkey, as it will dry out.
Scatter the sautéed turkey slices over the broccoli.
Pour the cheese sauce evenly over the turkey and broccoli.
Sprinkle the freshly grated Parmesan cheese evenly over the cheese sauce.
Bake: Place the baking dish in the preheated oven and bake for 10 minutes.
Broil: Turn on the broiler and broil the dish until the top is nicely browned and bubbly, about 2-3 minutes. Watch it carefully to prevent burning.
Remove from oven and let stand for 5 minutes before serving.

Expert Tips & Tricks

Cheese Sauce Consistency: If your cheese sauce becomes too thick, whisk in a little extra milk to thin it out. Conversely, if it’s too thin, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and cook for a minute or two until thickened.
Broccoli Brightness: To maintain the vibrant green color of the broccoli, shock it in an ice bath immediately after blanching. This stops the cooking process and preserves the color.
Make-Ahead Option: You can assemble the entire dish ahead of time, up to the point of baking. Cover it tightly with plastic wrap and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
Turkey Substitute: If you don’t have leftover turkey, cooked chicken or ham works equally well in this recipe.
Garlic intensity: For a less intense garlic flavour, add the minced garlic halfway through sautéing the turkey. This will mellow the sharpness.

Serving & Storage Suggestions

Serve the Turkey with Pasta and Broccoli hot, straight from the oven. Garnish with a sprinkle of fresh parsley or a grind of black pepper for an extra touch of elegance. This dish pairs beautifully with a simple green salad and a crisp white wine, such as a Chardonnay or Pinot Grigio.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave, but the texture may be slightly altered.

While freezing is not recommended due to the cheese sauce potentially separating upon thawing, it can be done. Ensure it’s well-sealed and consume within 1 month.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	627.6 kcal	N/A
Calories from Fat	303 g	48%
Total Fat	33.7 g	51%
Saturated Fat	18.6 g	93%
Cholesterol	232.8 mg	77%
Sodium	478 mg	19%
Total Carbohydrate	39.3 g	13%
Dietary Fiber	2.8 g	11%
Sugars	2 g	7%
Protein	42.5 g	85%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free fettuccine pasta and ensure your flour used in the cheese sauce is a gluten-free blend.
Vegetarian: Substitute the turkey with sautéed mushrooms or roasted vegetables like zucchini and bell peppers for a vegetarian option.
Cheese Variations: Experiment with different cheeses in the sauce. Fontina, provolone, or even a sharp cheddar can add unique flavors.
Spice It Up: Add a pinch of red pepper flakes to the cheese sauce for a touch of heat.
Herby Twist: Incorporate fresh herbs like thyme, rosemary, or sage into the dish for added aroma and flavor.
Lower-Fat Option: Use skim milk and a reduced-fat cheese in the sauce to lower the fat content.

FAQs (Frequently Asked Questions)

Q: Can I use frozen broccoli instead of fresh?
A: Yes, frozen broccoli can be used. Make sure to thaw it and drain any excess water before adding it to the dish. Reduce the blanching time to 1-2 minutes, as frozen broccoli is already partially cooked.

Q: Can I make this dish without Gruyere cheese?
A: Absolutely! Swiss cheese is a great substitute, as it offers a similar nutty flavor. You can also use other melting cheeses like Fontina or provolone, depending on your preference.

Q: How can I prevent the pasta from drying out during baking?
A: Ensure the pasta is well-coated with the cheese sauce before baking. You can also add a splash of milk or cream to the baking dish before putting it in the oven to keep it moist.

Q: Can I add breadcrumbs to the top for extra crunch?
A: Yes, you can! Mix breadcrumbs with melted butter and Parmesan cheese and sprinkle them over the top of the dish before baking for a crunchy topping.

Q: Is it possible to use a different type of pasta?
A: Yes, you can substitute other pasta shapes like penne, rotini, or bowties for the fettuccine. Adjust the cooking time according to the package directions.

Final Thoughts

This Turkey with Pasta and Broccoli is more than just a way to use up leftovers; it’s a celebration of flavor and comfort. The creamy cheese sauce, tender turkey, and perfectly cooked pasta create a harmonious blend that will warm your heart and satisfy your appetite. Don’t be afraid to experiment with variations and make it your own! I encourage you to try this recipe and share your feedback. Perhaps pair it with a glass of lightly chilled Beaujolais and some crusty bread for a truly satisfying meal. Happy cooking!