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
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
- 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.
- Add in leftover butternut squash or sweet potato mash and stir into the vegetables.
- Add in shredded turkey and crushed tomatoes and bring to a boil
- Add paste, stirring to ensure it dissolves into the sauce.
- Pour in broth and stir in seasonings.
- Cover, reduce to a medium/low heat and let simmer for 20 minutes.
- Adjust seasonings as needed and enjoy with pasta or suitable substitute.