This recipe calls for a whole 12 pound turkey to be cooked and boned. But have no fear; you can still make this recipe for Turkey Spaghetti if all you have is leftover turkey meat from your holiday feast. It’s simple; just divide all of the ingredients in half. I’ve made this recipe many times, cutting it down by half and using up all my turkey leftovers. If you decide to do that, all you need is about four pounds of leftover turkey meat to make this absolutely delicious Turkey Spaghetti. When you make the entire Turkey Spaghetti recipe below, you should be aware that it makes enough to feed a hockey team and two lumberjacks.
Our family has been enjoying this hearty dish for countless years. Turkey Spaghetti is a perfect meal for those weekends between Thanksgiving and Christmas, when comfort foods reign, and diets are not being so rigidly adhered to. TIP: Freeze the leftovers in dinner size portions inside oven safe containers for fast, easy reheating in the microwave or stove. Who says fast food can’t be healthy and delicious!
What You Will Need:
1 12 to 14 pound turkey cooked and boned, reserving the stock for later use
2 cups of sliced celery
2 cups of chopped onion
½ stick of butter
1 2-pound can of tomatoes
2 whole bay leaves
Salt and Pepper to taste
2 or 3 2-ounce cans of sliced ripe olives, depending on taste
1 16-ounce can of mushroom pieces, with liquid
2 pounds of spaghetti
1 whole bay leaf
2 pounds shredded Cheddar cheese
Tomato juice as needed/preferred
Cut the turkey meat into bite-sized pieces and then refrigerate for later use. Be sure to get all of the leftover turkey meat from close to the bones – that’s the most tender and succulent meat on the bird.
In a medium size skillet, make the sauce by sautéing the celery and onion in butter for about 5 minutes. Now add the tomatoes, bay leaves, salt, pepper, olives and mushrooms with juice. Simmer this sauce for about 2 hours.
In a large pot on high heat, cook the spaghetti as directed on the package. Add 1 whole bay leaf to the pot while the spaghetti cooks. Optional: For added flavor, cook the spaghetti in the leftover turkey stock.
In a large pot on medium heat, combine the turkey meat and sauce. Simmer until heated thoroughly. Add the Cheddar cheese and cooked, drained spaghetti and mix well. Add a little bit of tomato juice if you think it needs more moisture, stir thoroughly and serve hot. This recipe for Turkey Spaghetti makes about 10 quarts.
Serve with grated parmesan cheese available. This comfort food is a great standalone meal that also goes great with a garden salad and fresh hot bread.