Turkey Broccoli Manicotti With Leftover Thanksgiving Turkey

If you’re looking for ideas of what to do with leftover turkey, look no further! After you’ve made sandwiches, try changing up the flavor profile with recipes like this one so it doesn’t feel like you’re eating leftovers.



With a creamy turkey, broccoli filling, and a roasted red pepper cream sauce on top, you’ll never feel like you’re eating the same meal you had at Thanksgiving.

While making a stuffed pasta might seem like a lot of work, it’s really quite simple. There are three main steps before you bake it and it’s done.

1- Get the pasta boiling. While that’s happening do the other two steps!

2-Make the filling.

3- Make the sauce for the top.

Then you’re ready to fill and bake!

The filling for this leftover turkey recipe is savory and easy to make.

I started with some broccolini from my garden, but of course grocery store broccoli works well. Even thawed frozen broccoli can be used.

Do you keep broccoli stems for soups and such? This is another good application for them. Because we chop the filling ingredients small and sauté them before stuffing, the stems will be plenty soft. I toss these in a pan with some chopped onion, bell pepper, garlic, herbs, and some ricotta cheese. The filling is delicious and even good on its own.



Shortcut the sauce with store bought roasted red peppers and a blender!

I used red peppers I had on hand and roasted them myself, but I have made this before with just a jar or two of roasted red peppers from the store. They both work well. And a blender makes quick work of the sauce.



Once you fill the tubes, place them in the dish and put sauce all over the top.

Bake. It doesn’t take long because most of the ingredients are already warm. Then top with cheese and keep baking until the cheese gets brown and bubbly.

TIP- When I bake pasta I like to completely cover it in sauce so there aren’t any little bits that get over dried and hard.


Looking for more leftover turkey ideas?

Try these apple hash burritos!

eat-your-veggies-cookbook
Print Recipe
Turkey Broccoli Manicotti
Thanksgiving leftovers get a better than average remake with this stuffed manicotti recipe. Turkey and broccoli make a creamy filling on the inside. A roasted red pepper and cheese sauce top it off for the win.
turkey broccoli manicotti with leftover thanksgiving turkey
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Prep Time 25 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the Filling
For the Sauce
Other ingredients
Course Main Dish
Cuisine Italian
Prep Time 25 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the Filling
For the Sauce
Other ingredients
turkey broccoli manicotti with leftover thanksgiving turkey
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the pasta
  1. Start cooking the pasta according to package directions, but stop the cooking slightly early. Al dente. Drain and run cold water over it so it's cool enough to handle.
While the pasta cooks, start the filling.
  1. Heat the oil in a large skillet. Add the broccoli, onion and bell pepper. Stir and sauté until it's just beginning to soften. Add the turkey, garlic, and herbs and seasonings for the filling. Mix and cook until heated through. Add the 1 1/2 cups ricotta and stir until it melts into the filling. You can use a tablespoon of water or broth if you need to thin it a bit.
  2. Get the topping/sauce started by adding all the sauce ingredients to a blender and blitzing it until almost smooth. Taste and add salt and pepper to your liking and mix it in.
Assemble the manicotti.
  1. Preheat oven to 350°.
  2. When the tubes and the filling are cool enough to handle, use a teaspoon to fill the manicotti with filling.
  3. Put about a cup of sauce on the bottom of a 13x9 casserole dish and spread it out. This is to keep the pasta from sticking. Layer your manicotti over the sauce. Then top with the remaining sauce.
  4. Cover with foil and bake at 350° for 25 minutes or until heated through. Uncover. Top with the shredded parmesan and bake again until the cheese on top starts to bubble and brown (about 5 minutes).
  5. Let it sit for 5 minutes before plating. Enjoy hot!
Share this Recipe

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.