Turkey Parmesan Baked Rotini
This Turkey Parmesan Baked Rotini. Leftovers were never this delicious. It's our most popular leftover turkey recipe to date on Rock Recipes and for very good reason.
Originally published Oct 2008.
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.
OVEN STOCK MAKING INSTRUCTIONS HERE.
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.
Got Chicken or Turkey Leftovers?
FOR OVER 25 MORE FANTASTIC LEFTOVER TURKEY RECIPES, CLICK HERE.
Like this Turkey Parmesan Baked Rotini recipe?
If you enjoyed this Turkey Parmesan Baked Rotini recipe, why not check out more holiday recipes in out Christmas Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Turkey Parmesan Baked Rotini
Our most popular leftover turkey recipe to date on Rock Recipes and for very good reason. This pasta dish is reason enough in itself to roast a turkey. Leftovers never tasted so good.
Ingredients
For the sauce
- 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 teaspoon dry thyme
- 2 tbsp Dijon mustard
Remaining ingredients
- 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
Instructions
To prepare the sauce
- 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.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 529Total Fat 29gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 12gCholesterol 127mgSodium 1096mgCarbohydrates 28gFiber 2gSugar 7gProtein 37g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
what is summer savoury?
and if I can't find it, what is a good sub for it?
K
Summer savoury is a herb that is traditionally used in poultry stuffing here in Newfoundland. A small amount of sage would be a good sub; a teaspoon of fresh chopped or a 1/2 tsp dry will be enough.
Made this one tonight and it was a HIT!!! A keeper that we will make at Christmas time over and over again. It may be helpful for some people to know that you can substitute the turkey stock with Knorr Homestyle stock, I wouldn't use the powder or cubed forms but this particular one is very good. I use all of my turkey stock for turkey soup so this substitution worked out extremely well.
This looks delicious! However, what temperature do you cook it at? 350?
350 is fine. 325 for glass bakeware.
How many does this feed?
I'd say 6-8
Me and my daughter made this for dinner last night! We didn't have the summer savoury so I substituted it for the sage. It was delicious! Thank you for sharing!
Made this tonight using the recipe from your cookbook. It will be added to the rotation here and to the rotations of the 3 family members i had over to supper. Delish! (They all have your cookbook too!)
So glad you liked it. We often use chicken for this recipe too. Even just quickly browned diced boneless skinless chicken breasts or thighs. So glad you are all enjoying my cookbook. I'm actually writing a new one right now for Fall release.
Exciting!
Hi Barry . Another fabulous recipe! It's getting harder and harder to wait for the hard copy of your book that is always in my stocking...family knows it's for 'them' as much as for me😉
Just a note ,the book has a typo... 12 1/2 cups whole milk!
Anyone used to cooking should pick up on this and know it's
2 1/2 but there's always going to be that one out there, lol.
Keep up the great books!
I noticed the same typo but thought 12 1/2 cups of milk was way too much for the amount of flour and butter. I just made the recipe looking forward to trying it. It smells delicious!
Yes, that error was corrected in subsequent printings of the book.
Hi Barry!
This looks amazing, I wish I had some turkey to use up right now!
May I please use this recipe and an image I. A Thanksgiving leftovers recipe roundup?
Thank you!
In the oven right now! Thanks for the Twitter suggestion. However, the recipe doesn't say where or how to put in the red pepper or the mushroom? I layered it with everything else, but noticed it said roasted red pepper, I just cut up a raw one, hope it's going to be ok 😉