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.
It’s the Thanksgiving weekend here in Canada and this recipe for Turkey Parmesan Baked Rotini is a bit forward thinking. It 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. That’s key to this recipe.
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. Then, I often make 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.
Ultimately, this is a great comfort food recipe and will be a much appreciated supper on a chilly autumn evening.
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- 2 ½ cups whole milk
- 1 ½ cups turkey stock
- 1/3 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.