Leftover turkey, mushrooms and onions becomes fettuccine with turkey, mushrooms and onions with prosciutto cream sauce
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Makes 6 servings


    • 2 pounds fresh or dry fettuccine
    • 3 tablespoons olive oil
    • 3 tablespoons butter
    • 1/4 cup prosciutto, thinly sliced and julienned
    • 1/2 cup Leftover Onions
    • 1/2 cup Leftover Mushrooms
    • 3 to 4 cups diced Leftover Turkey (white or dark meat or both), cut into 1/2-inch dice
    • 21/2 cups heavy cream
    • 1 cup Leftover Turkey Gravy
    • 1/4 cup Marsala wine
    • 3/4 cups grated parmesan cheese


Baking Directions:

In a large sauté pan over medium to high heat, combine oil and butter. When oil is hot and butter is melted, add prosciutto and sauté until crispy. Add onions and mushrooms, toss lightly, add turkey meat and toss to mix evenly. Add Marsala wine and cook for 1 minute. Add heavy cream and turkey gravy, bring to a boil then reduce to a simmer. Season with salt and pepper to taste. Cook fettuccine according to package directions. When pasta is cooked, drain, and add directly to turkey sauce. Toss well to mix evenly. Serve immediately with grated parmesan cheese.

Recipe tags

Thanksgiving American

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