This Turkey Parmesan Baked Rotini is our most popular leftover turkey recipe to date on Rock Recipes and for very good reason. Leftovers never tasted so good.
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It’s the Thanksgiving weekend here in Canada and this recipe for Turkey Parmesan Baked Rotini looks past the serving of the traditional turkey dinner, to the inevitable leftovers. I always have turkey stock on hand in my kitchen made from boiling the turkey bones and scraps. If I don’t have time to do this on the day we have turkey, I freeze the scraps and bones and make it later; often making large batches from the remainders of several turkeys. I freeze the stock in pint sized containers and use it for soups, stews and in this recipe as a base for the sauce. This is a great comfort food recipe and will be a much appreciated supper on a chilly autumn evening.
If you enjoyed this Turkey Parmesan Baked Rotini recipe, why not check out more holiday recipes in out Christmas Category.
- 2 ½ cups whole milk
- 1 ½ cups turkey stock
- ⅓ cup butter
- 3 tbsp flour
- ¼ tsp black pepper
- ½ tsp sea salt
- 2 tbsp dry summer savoury (or 1 tsp dry thyme)
- 2 tbsp Dijon mustard
- 3 cups uncooked rotini pasta
- 3 cups leftover cooked turkey, cut in chunks
- 1 cup freshly grated parmesan cheese
- 3 cups grated low fat mozzarella cheese
- 1 cup chopped button mushrooms (optional)
- 1 large roasted red pepper, chopped (optional)
- 8 slices precooked bacon, cut in small pieces
- In the microwave oven, scald the milk and turkey stock until almost boiling.
- In a medium saucepan over medium heat, cook together the butter flour pepper and salt for 2 minutes.
- Whisking constantly, slowly pour in scalded milk and turkey stock. Continue to cook for 2 more minutes stirring constantly.
- Stir in the savoury and mustard. Set the sauce aside.
- Cook the pasta just to al dente in boiling salted water. Drain and set aside.
- Grease the bottom and sides of a large casserole dish.
- Place half of the cooked rotini pasta in the bottom of the dish.
- Layer the casserole with half the turkey, half the parmesan cheese, half the bacon, and half the sauce.
- Repeat these layers and top with the grated mozzarella cheese.
- Bake for about 45 minutes to an hour or until the casserole is bubbling and the top is golden brown.