Baked Turkey Spaghetti
Use your leftover turkey to make this creamy Baked Turkey Spaghetti. Loaded with shredded turkey, brussels sprouts, mushrooms, bacon and cheese.
Servings 4 Servings
Calories 555kcal
Ingredients
Ingredients:
- 3/4 pound dried spaghetti pasta broken in half
- 5 slices bacon cut into 1 inch pieces
- 2 cups chopped brussels sprouts
- 1 1/2 cups sliced mushrooms
- 1/4 cup diced shallots
- 4 cloves garlic minced
- 2 cups shredded turkey or chicken
- 1/2 cup chicken broth
- 1/2 cup milk
- 4 ounces cream cheese
- 1 cup shredded white cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Cook pasta according to package directions. Drain and run under cool water to stop the cooking. Drain completely.
- While pasta is cooking, cook bacon until browned. Use a slotted spoon to transfer to a paper towel lined plate. Reserve pan drippings. Add brussels sprouts, mushrooms, shallots and garlic to reserved pan drippings. Cook just until vegetables soften. Add in shredded turkey.
- Pour in chicken broth to deglaze the pan. Scrape up any brown bits that have accumulated at the bottom of the pan. Slowly whisk in milk.
- Add in cream cheese and continue cooking until cheese has melted.
- Stir in cooked pasta and toss to coat.
- Place pasta in a large casserole dish. Sprinkle with white cheddar cheese. Bake for 15 - 20 minutes or until cheese has melted. Top with bacon pieces. Serve.
Notes
Nutrition facts not guaranteed.
Nutrition
Calories: 555kcal | Carbohydrates: 49.4g | Protein: 36g | Fat: 23.3g | Saturated Fat: 11.5g | Cholesterol: 95mg | Sodium: 657mg | Fiber: 3.1g | Sugar: 3.6g