Creamy Turkey Mushroom Pasta | via #tryturkey #serveturkey #switchcircle #turkeyeveryday

Turkey Tuesday is back! I know I’ve been super sporadic about posting turkey recipes in the past few months but that’s just my life right now. Rather than focus on what I haven’t been able to do, I’m just happy today that I can share this fantastic new recipe featuring turkey thighs.

And did I mention it’s basically a one-pot recipe? Brilliant!

I used turkey thighs for this recipe because I love the flavor of dark meat and I think it gives the dish a hearty flavor that holds up well with the mushrooms. However, if dark meat isn’t your thing, you could easily substitute turkey tenderloins or turkey breast. 

Creamy Turkey Mushroom Pasta | via #tryturkey #serveturkey #switchcircle #turkeyeveryday

Mmmmm … yummy turkey!

Another tip to make this a very quick weeknight meal – I cooked the turkey thighs the night before in the oven and then just stuck them in the fridge. (Two thighs took about 45 minutes in a 375 degree oven.) I also pre-prepped the onion and garlic so I’d be ready to roll the next night.

Creamy Turkey Mushroom Pasta | via #tryturkey #serveturkey #switchcircle #turkeyeveryday

My family really liked this recipe – but of course, we love a good comfort dish like this. If you try it, let me know what you think!


(Note – I am not compensated to be a part of Jennie-O’s Switch Circle except for the occasional complimentary turkey products to try. Opinions are my own.)

Creamy Turkey Mushroom Pasta
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  1. 2 turkey thighs, cooked, skin removed, and chopped
  2. 1 teaspoon dried basil
  3. Salt and pepper to season
  4. 1 tablespoon olive oil, divided
  5. 1 medium yellow onion, chopped
  6. 4 cloves garlic, minced
  7. ⅓ cup dry white wine
  8. 8-ounces mushrooms, sliced
  9. 1-quart chicken stock (or broth)
  10. 1 (12-fl/oz) can evaporated milk
  11. ⅓ cup milk (I use skim milk)
  12. Extra salt and pepper, to taste
  13. 10-ounces uncooked penne pasta (just over 4 cups)
  14. 1 cup fresh grated parmesan cheese
  15. A handful of fresh parsley, chopped
  1. Season turkey thighs with dried basil, salt and pepper under the skin. Bake at 375 degrees for approximately 45 minutes - or until the temperature reaches 165 degrees F. as measured by a meat thermometer.
  2. Let the turkey cool, remove the skin, and then roughly chop into bit-sized pieces.
  3. Heat 1 tablespoon oil to a large Dutch oven.
  4. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes).
  5. Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
  6. Add the mushrooms and cook for a further 3 minutes, while stirring occasionally.
  7. Then, add the broth, milks, salt and pepper, and bring to a gentle simmer.
  8. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
  9. Stir in the parmesan cheese until it melts through the sauce.
  10. Stir in the turkey.
  11. Turkey heat to low and allow to sit for 5 minutes to allow the sauce to thicken and turkey to heat through.
  12. Garnish with fresh parsley and extra parmesan, if desired.
  1. You could substitute heavy cream or half-and-half for the evaporated milk if you so desire.
Adapted from Cafe Delites
Adapted from Cafe Delites
My Other More Exciting Self

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