Leftover Turkey Tuscan Orzo
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
452 kcal
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Course
Main Course
Leftover Turkey Tuscan Orzo
Description
This recipe starts by gently cooking diced onion in olive oil until softened, then adding minced garlic, chopped sun-dried tomatoes, and spices for flavor. After briefly sautéing, the orzo and diced turkey are mixed in, followed by pouring in chicken stock and crème fraîche (or sour cream) for creaminess. The dish is covered and transferred to a hot oven to bake, allowing the orzo to cook fully and the sauce to thicken. Fresh baby spinach is stirred in near the end of cooking to retain some color and texture. Optional Parmesan cheese and lemon zest add finishing touches when serving. This one-pot approach creates a comforting and flavorful dish using leftover turkey and pantry basics.
While the recipe can be cooked entirely on the stovetop with more frequent stirring, baking helps develop deeper flavors and even doneness. The dish pairs well with a crisp salad or extra vegetables if desired.
Practical notes from the original include options for a slimming version using oil spray and fat-free cheese substitutes, advice on reheating with added moisture, and serving tips emphasizing freshness and balance.
Ingredients
- 2 tbsp olive oil or olive oil spray for a slimming friendly version
- 1 onion , finely diced
- 2 garlic minced, cloves
- ½ up sun-dried tomatoes rinsed for slimming version
- 1 tsp garlic granules
- ½ tsp salt
- ¼ tsp paprika
- 1 cup orzo pasta uncooked
- 2 ½ cups turkey diced small, cooked
- 2 tbsp white wine to deglaze pan, optional, or stock
- 2 cups chicken stock using stock cubes or bouillon, hot
- 1 cup crème fraîche or sour cream
- 2 cups baby spinach fresh
- 2 tbsp Parmesan Cheese to serve (optional, freshly grated
- lemon to garnish (optional, zest
- salt to taste, to season
- black pepper to taste, to season
Instructions
- Preheat the oven to 200C (400F). Heat a tablespoon of oil (from the sun-dried tomatoes jar for extra flavor) in a large casserole dish or Dutch oven. Use olive oil spray for a slimming version.
- Add the onion and stir to coat in the oil. Cover the pot and cook the onion over very low heat for 10-15 minutes, stirring occasionally. You want the onion to soften but not colour.
- Stir in the minced garlic, chopped sun-dried tomatoes, salt, garlic granules and paprika. Sauté for a few minutes.
- If the pan is getting a bit dry you can deglaze it with a splash of white wine, scraping any browned bits stuck to the pan loose.
- Add the orzo pasta and stir to toast in the oil and seasonings. Stir in the diced turkey (or chicken).
- Pour in the stock and bring to a simmer, scraping the bottom of the pan (orzo has a tendency to stick).
- Add the creme fraiche (or sour cream) and stir to combine.
- Cover the pot and transfer to the oven (look in recipe notes if you want to cook on the hob) and cook for 12-15 minutes, stirring halfway.
- Uncover the pot and use a wooden spoon to give it a good stir. The orzo should be cooked and the dish creamy and delicious.
- Add handfuls of fresh spinach, stirring into the creamy orzo until it wilts.
- Add the grated Parmesan and check the seasoning, adding salt and pepper if needed. Enjoy!
Notes
- You can cook the recipe entirely on the stovetop by stirring frequently until the orzo is tender, skipping the oven step.
- Add spinach at the end to preserve its bright color and a fresh texture in the dish.
- Fresh diced chicken can be used instead of leftover turkey; add it after the onions soften and cook until just colored before continuing.
- Reheat leftovers with a little water to prevent drying, ensuring the dish is hot throughout before serving.
- Freezing this pasta is not recommended as pasta texture degrades, and it's best enjoyed fresh.
- For a lower-calorie version, substitute crème fraîche or sour cream with fat-free quark cheese and consider using olive oil spray to reduce added fat.
- Serving this orzo with extra vegetables or a side salad balances the flavors and nutrition of the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 53g | 18% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 51mg | 17% |
| Sodium | 2079mg | 87% |
| Potassium | 1091mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1807IU | 36% |
| Vitamin C | 13mg | 14% |
| Calcium | 171mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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