Recipe: Leftover Turkey Bolognese

Hopefully, like me, you have a fridge full of leftovers from your Thanksgiving meal. After the requisite turkey soup, pot pies and sandwiches, what will you do with the leftover turkey?? How about giving something different a try with this delicious recipe adapted from Cindy’s Table.

Ready in: 30 minutes
Serves: 6

For those following a ketogenic diet, use shirataki or kelp noodles. For those on a paleo diet, try swapping out the pasta for spaghetti squash.


  • 3 tablespoons olive oil
  • 1 carrot, peeled and chopped (finely)
  • 1 celery stalks, chopped (finely)
  • 1/4 cup onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup leftover butternut squash or sweet potato mash
  • 2 cups cooked turkey, white/dark combinations (shredded)
  • 1 14 ounce can crushed tomatoes
  • 3 tablespoons tomato paste
  • 1/2 cup broth (veggie, turkey, chicken)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper


  1. Bring pan to medium heat and add oil. Add carrots, celery and onion and cook for about 4 minutes stirring often with a wooden spoon.  Add garlic and let cook for 1 minute.
  2. Add in leftover butternut squash or sweet potato mash and stir into the vegetables.
  3. Add in shredded turkey and crushed tomatoes and bring to a boil
  4. Add paste, stirring to ensure it dissolves into the sauce.
  5. Pour in broth and stir in seasonings.
  6. Cover, reduce to a medium/low heat and let simmer for 20 minutes.
  7. Adjust seasonings as needed and enjoy with pasta or suitable substitute.

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