Spaghetti with turkey

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 431, total fat 21 G., saturated fats 10 G., proteins 21 G., carbohydrates 40 G., fiber 3 G., cholesterol 66 mg, sodium 754 mg, sugar 3 G.

This is a delicious alternative to Ree Drummond's famous chicken spaghetti casserole. Loaded with vegetables, it's perfect if you have some leftover roast turkey and gravy after a holiday dinner. It's also a great example of how Ree cleverly uses canned mushroom soup, infusing her dishes with incredible flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g spaghetti
55 g salted butter
0.5 cup diced celery
0.5 cup diced carrots
1 tbsp. chopped fresh sage
2 cloves garlic, crushed
1 small onion, diced
1/4 tsp freshly ground black pepper
2 cups diced roasted turkey (or substitute rotisserie chicken)
1 can (300 gr.) canned mushroom cream soup
1 cup remaining gravy (or substitute with second can of cream of mushroom soup)
0.5 cups of broth or water
1.5 cups grated cheddar
Chopped fresh parsley for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: spaghetti pasta, turkey, cheddar cheese, carrot, celery, black pepper, sage

Cooking the dish according to the recipe:

Preheat oven to 190°C (375°F). Bring a large saucepan of salted water to a boil. Add the spaghetti and cook until al dente, 7–8 minutes. Drain and set aside.
Meanwhile, heat the butter in a large ovenproof skillet over medium heat. Once melted, add the celery, carrots, sage, garlic, and onion and stir. Season with black pepper and a pinch of salt and cook for 2–3 minutes to soften the vegetables. Add the turkey, cream of mushroom soup, gravy, and broth. Bring to a boil.

Toss the macaroni with half the cheddar. Sprinkle the remaining cheddar on top and bake until the cheese is melted and beginning to brown around the edges, 12–15 minutes. Let cool slightly, then sprinkle with parsley and serve.

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