Turkey Tortellini Bake is the ultimate comfort food and the perfect way to use up leftover Thanksgiving turkey! It’s chock full of turkey, vegetables, and tortellini, all in a rich and cheesy sauce—plus it’s kid-approved!
WOW! Thanksgiving is tomorrow, friends! Are you ready? We’re going up to my sister’s, where there will be two turkeys, mashed taters, rolls, and a billion side dishes and desserts. The good thing is we always have plenty of leftover turkey for sandwiches, soup, and incredible comfort food dishes like this Turkey Tortellini Bake.
I got the inspiration for this recipe from my Southern Living One-Dish Chicken magazine, which has become one of my favorites. Everything I’ve made from that magazine has been mind-blowingly, amazingly delicious. And when I saw their recipe for Chicken and Broccoli Pasta bake, I had a thought. What if we swapped the chicken for turkey and adapted this to be the ultimate Thanksgiving leftover recipe? DONE. I made this last night, and my 8-year-old daughter, my husband, and I each gobbled ours up and even had seconds. My 5-year-old daughter is not a fan of broccoli, so she just ate the tortellini and chicken. But everyone agreed it was a winner! So if you have leftover turkey and are looking for something new and incredible and unique to make, this Turkey Tortellini Bake is here for ya. Happy Thanksgiving!
- 3 cups chicken broth
- 1-1/2 cups half-and-half
- ½ cup white wine (or additional chicken broth)
- ¼ tsp salt
- ¼ tsp cayenne pepper
- ½ cup butter
- ½ cup yellow onion, chopped
- ½ cup red bell pepper, chopped
- 3 minced garlic cloves
- ¼ cup flour
- 1 cup shredded Parmesan or Asiago cheese
- 1 20-oz pkg refrigerated tortellini
- 4 cups broccoli, chopped
- 4 cups cooked turkey, cut into bite-sized pieces
- ½ cup mozzarella
- Preheat oven to 350 degrees. Grease a 13x9" baking dish.
- In a medium bowl, whisk together chicken broth, half-and-half, wine (if using), salt, and cayenne pepper; set aside.
- In a large skillet over medium-high heat, melt the butter. Add onion, bell pepper, and garlic, and saute until vegetables are crisp-tender, about 3 minutes.
- Add flour and stir constantly until smooth. Reduce heat to medium and pour in chicken broth mixture. Cook, stirring constantly, 6-8 minutes, or until thickened. Remove from heat.
- Add shredded Parmesan or Asiago cheese and stir until cheese is melted. Stir in tortellini, broccoli, and chicken.
- Pour mixture into the baking dish and sprinkle with mozzarella. Bake at 350 degrees for 40-45 minutes, or until bubbly. Enjoy!
