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Leftover Turkey Tuscan Orzo
5 from 22 votes

Leftover Turkey Tuscan Orzo

Leftover Turkey Tuscan Orzo is a casserole-style pasta dish blending diced cooked turkey with orzo pasta, sun-dried tomatoes, spinach, and a creamy sauce made from crème fraîche or sour cream. Cooking the dish initially on the stove and finishing it in the oven allows the flavors to meld and the orzo to fully absorb the liquid, resulting in a rich and comforting meal that makes good use of leftover turkey.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 452 kcal
Course: Main Course
Cuisine: Italian, American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Stir in the minced garlic, chopped sun-dried tomatoes, salt, garlic granules and paprika. Sauté for a few minutes.
  4. 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.
  5. Add the orzo pasta and stir to toast in the oil and seasonings. Stir in the diced turkey (or chicken).
  6. Pour in the stock and bring to a simmer, scraping the bottom of the pan (orzo has a tendency to stick).
  7. Add the creme fraiche (or sour cream) and stir to combine.
  8. 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.
  9. 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.
  10. Add handfuls of fresh spinach, stirring into the creamy orzo until it wilts.
  11. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 452

% 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.