Quick & Easy Creamy Turkey and Vegetables Recipe
In order to help stretch our grocery budget, I’m always trying to find ways to use leftovers so they don’t go to waste. Instead of listening to the family grumble about having leftovers again, I try to find ways to use them in new, delicious recipes so they won’t even realize that’s what they are eating!
This Quick & Easy Creamy Turkey and Vegetables recipe fits the bill perfectly. It uses leftover turkey, so you already have your meat with no extra prep needed. That also makes it the perfect after-Thanksgiving recipe to add to the menu planner so that leftover turkey doesn’t go to waste. Occasionally we bake a turkey breast for a Sunday dinner at other times of the year as well, so this recipe would also work with that, not just for after Thanksgiving!
All you really need for supplies to make this recipe are a couple of pots for cooking the noodles and sauce, plus a cutting board to dice the onions. I like to keep it simple without a bunch of fancy kitchen equipment whenever possible.
Before you start making the sauce, it’s a good idea to get the water started for boiling the egg noodles because the sauce goes together pretty quickly. That way the noodles can be cooking while you’re preparing the sauce so it’s a smooth transition to serving it up when the sauce is done.
From the time you start the noodles and get the sauce going, you are only about 20 minutes away from having an amazing dinner that no one will realize is made out of leftovers because it tastes so good. The creaminess of this dish will even make your kids that don’t like their vegetables asking for more! You can’t go wrong with using up leftovers to cut down on waste AND getting your kids to eat their veggies in the same dish! 😉
If you are interested in other ways to save on your grocery budget, you might also like this post “How to Make Your Grocery Budget Last All Month“. I share some of my favorite tips for helping to make our grocery budget go a little further!
Creamy Turkey and Vegetables
This quick and easy dinner using leftover turkey and frozen vegetables is perfect for a weeknight when you want a nice family meal that doesn't take long to make!
- 2 cups cooked turkey breast, chopped
- 1 10-12 oz Bag frozen mixed vegetables
- 1/2 cup diced onions
- 5 cups turkey or chicken broth divided
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp pepper
- 4 Tbsp flour
- 1/2 cup half and half
- 1/2 cup parmesan cheese
- salt to taste
- 1 16 oz bag of egg noodles
Before beginning the sauce, prepare egg noodles according to package directions.
To start the sauce, put the turkey, frozen vegetables, onions, thyme, oregano, garlic powder, onion powder and pepper into a pot.
Add 4 cups of the broth and bring to a simmer. Cook for 10 minutes.
While the soup is cooking, whisk together the flour and remaining cup of broth until smooth.
Slowly pour the flour mixture into the soup, stirring constantly.
Turn the heat down to medium-low, and let this cook for five minutes or until nicely thickened.
Turn the heat down to low, and stir in the half-and-half and Parmesan cheese. Heat through for 2 minutes.
Adjust the salt to your liking.
Serve over egg noodles!
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