If you’ve got any ham leftover, add 50g when you are adding the turkey.
20 mins
Not Too Tricky
serves 2
About the recipe
This recipe uses up leftover turkey in a comforting yet low-prep pasta dish, all made in one pan and ready in 20 minutes! It's got lots of flex, too – try pigs in blankets, stuffing, ham or chestnuts instead of turkey. Whatever leftovers you’ve got will work with this moreish, herby sauce.
Ingredients
160g frozen spinach
1 leek
½ bunch of fresh thyme
250g fresh lasagne sheets
150g leftover turkey
100g breadcrumbs
1 tablespoon plain flour
300ml semi-skimmed milk
25g Cheddar cheese (or any leftover cheese from your cheese board)
Top Tip
Pop under a hot grill for a few minutes if you want a crispy top.
Method
- Take the spinach out of the freezer to defrost a little. Halve, wash and finely slice the leek and pick the thyme leaves. Cut the lasagne sheets lengthways into 3cm strips to create pappardelle.
- In a dry casserole pan, toast the breadcrumbs with a few thyme leaves over a medium heat for 5 minutes. Tip into a small bowl, then place the pan back on the heat.
- Drizzle ½ tablespoon of olive oil into the pan, add the leek and the rest of the thyme leaves along with a good splash of water and cook for 5-10 minutes over a medium heat, stirring occasionally until soft. Shred the turkey and add to the leeks.
- Add 1 tablespoon of oil and stir in the flour, stirring for about a minute. Gradually add the milk and 300ml boiling water, stirring continuously until incorporated. Stir in the spinach and bring to the boil.
- Once the spinach has broken up, reduce the heat and add the pasta. Simmer for 4 minutes, stirring occasionally so the pasta doesn’t stick together. Grate in most of the cheese to melt, then season to perfection, making sure the turkey is fully heated through.
- Pile into two bowls, sprinkle over the toasted breadcrumbs, and dig in.
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