Leftover Turkey Tuscan Orzo Skillet

Use up all of that extra turkey from Thanksgiving by making this super easy, one-pan Leftover Turkey Tuscan Orzo Skillet. It’s creamy, cozy and so flavorful yet totally dairy free and made with only a handful of simple ingredients that you likely already have on hand. This recipe is althe perfect way to make sure your leftover turkey doesn’t go to waste, while incorporating new flavors so you’re not eating something that you’ve already had 4 times this week.

I’m not sure if this is a hot take or actually a very popular opinion but, turkey is not my favorite. It’s never giving main character energy, even on Thanksgiving. And by the time Thanksgiving has rolled around, I feel like I’ve eaten turkey so many times that leftovers sound like the worst thing ever. But I’m also a little crazy and HATE wasting food…so I challenged myself this year to come up with a creative way to utilize the leftover turkey. Proud to say, I accomplished that mission and that this Leftover Turkey Tuscan Orzo Skillet is unreal! The turkey is perfectly camouflaged by all the flavors going on in here…just the way I like it lol.

Why You’ll Love this Leftover Turkey Tuscan Orzo Skillet

• It’s the perfect way to use up leftover turkey from Thanksgiving!
• This Leftover Turkey Tuscan Orzo Skillet is made in one pan and takes under 30 minutes.
• It’s creamy yet totally dairy free!
• The sun-dried tomatoes give this Leftover Turkey Tuscan Orzo Skillet so much flavor.
• It’s different than typical Thanksgiving food and flavors so you don’t feel like you’re eating the same thing you’ve already had 4 times this week!
• This recipe can easily be made gluten free by swapping in some gluten free orzo.
• It’s an easy & quick nourishing dinner complete with protein, fat, veggies and carbs.

What You Need to Make this Leftover Turkey Tuscan Orzo Skillet

• Olive Oil:Just a touch to sauté the onions in.
• Yellow Onion: I’m going to bet you may even have some of this leftover from Thanksgiving cooking too!
• Garlic: No explanation necessary.
• Orzo: This small pasta makes up the body of this recipe and gets nice and creamy…almost like risotto! You can try swapping in a gluten free orzo if necessary.
• Chicken Broth: Another pantry staple! If you prefer, you could also use veggie broth or bone broth for more protein.
• Sun-Dried Tomatoes: Get the kind that come in oil! I buy mine at Trader Joe’s.
• Full-Fat Canned Coconut Milk: This is what makes the Tuscan Orzo Skillet creamy! If you’re a dairy person, feel free to use heavy cream instead.
• Leftover Shredded Turkey: Try to use a mix of white & dark meat if you can, and remove the skin. You can also use shredded chicken instead.
• Spinach: To get our veggies in, wilt in 3 large handfuls of spinach.
• Salt, Pepper & Red Pepper Flakes

How To Make this Leftover Turkey Tuscan Orzo Skillet

Start by dicing up your yellow onion, roughly chopping the sun-dried tomatoes, and mincing the garlic. If you haven’t already, shred or cut up your leftover Thanksgiving turkey until it’s in small pieces.

Then, bring a large pan to medium heat. Once hot, add a bit of olive oil and sauté the diced onion for roughly 3 minutes, until they’re starting to turn translucent. Add in the minced garlic and orzo and let the orzo toast, stirring occasionally, for about 3 more minutes. Season with salt and pepper. Next, add in the chicken broth and sun-dried tomatoes and stir. Bring it to a boil. Once boiling, reduce heat to low, cover, and let cook for about 10 minutes or until the orzo is al-dente.

Next, add in the coconut milk and nutritional yeast and stir. Then, add in the leftover shredded turkey and the spinach. Stir. Continue to cook until the spinach has wilted and the turkey is warm. To speed this process up, you can cover the pan. Add red pepper flakes and adjust seasonings to taste. Enjoy!

Can I Make This Gluten Free?

Most likely, yes! I haven’t tried it yet but I do know that the Jovial brand of gluten & grain free orzo is great! It’s a little bit softer in texture than traditional orzo but it should still hold up enough for this recipe. It’s made out of cassava flour! You can order it off Amazon and find it at several grocery stores, including Whole Foods. I just recommend that you keep an eye on it as it’s simmering, because the time may vary compared to what I listed in the original recipe. Please let me know if you have success with a gluten free version!

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for more One Pan Dinners?

• Ground Turkey Enchilada Skillet
• Creamy Spinach Artichoke Chicken Skillet
• Green Goddess Chicken & Veggies Sheet Pan Meal
• Philly Cheesesteak Skillet
• Creamy Coconut Cilantro Lime Chicken

Leftover Turkey Tuscan Orzo Skillet

Use up all of that extra turkey from Thanksgiving by making this super easy, one-pan Leftover Turkey Tuscan Orzo Skillet. It's creamy, cozy and so flavorful yet totally dairy free and made with only a handful of simple ingredients that you likely already have on hand.

Servings 4 people

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Equipment

• large pan + lid
• spatula

Ingredients

• olive oil
• ½ yellow onion diced
• 3 cloves garlic minced
• 1 cup dry orzo *
• 1.5 cups chicken broth (or broth of choice)
• ½ cup roughly chopped sun-dried tomatoes **
• 1 cup full-fat canned coconut milk (sub heavy cream for dairy option)
• 2 tbsp nutritional yeast (sub parmesan for dairy option)
• 2.5 cups leftover shredded turkey ***
• 3 oz spinach (3 large handfuls)
• salt + pepper to taste
• red pepper flakes optional, to taste

Instructions

• Bring a large pan to medium heat. Once hot, add a bit of olive oil and sauté the onion for roughly 3 minutes, until they're starting to turn translucent. 
• Add in the minced garlic and orzo, and let the orzo toast, stirring occasionally, for about 3 more minutes. Season with salt and pepper.
• Next, add in the broth and sun-dried tomatoes and stir. Bring to a boil. Once boiling, reduce heat to low, cover, and let cook for about 10 minutes or until the orzo is al-dente.
• Add in the coconut milk and nutritional yeast, and stir. Then, add in the leftover shredded turkey and the spinach. Stir. Continue to cook until the spinach has wilted and the turkey is warm. To speed this process up, you can cover the pan. 
• Add red pepper flakes and adjust seasonings to taste. Enjoy!

Notes

*NOTE: Although I have not tried it yet, I think this recipe would work great with a gluten free orzo, such as this Jovial one that is made from cassava flour. Cooking time may vary slightly, so just keep an eye on it while simmering to make sure it’s not over or under cooked.

**NOTE: Use the sun-dried tomatoes that come in oil — I get mine at Trader Joe’s. Then, remove them from the oil and chop them up roughly (doesn’t need to be perfect), prior to measuring.

***NOTE:A mix of white & dark meat is best but use what you have. The amount of turkey doesn’t have to be exact either! It can be slightly more or slightly less than 2.5 cups. Also, if you want to make this another time when you don’t have leftover turkey, just use shredded chicken.

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: 30 Minute Meal, Coconut Milk, Easy Dinner, One Pan, Orzo, Quick & Easy, Spinach, Sun-Dried Tomatoes, Turkey, Tuscan

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.