Use up your leftover Turkey to make this simple pasta dish
Hands up if you’re craving a ‘normal’ meal after the Christmas binge. I love turkey and all the trimmings as well as all the cheeses, crackers and stuffing but there has to come a point where normality makes an appearance. This is a great way to use up that last bit of turkey in a non-Christmassy way.
- 1 Large Onion, chopped
- 2 Garlic Cloves, chopped
- 3 x 400g Tinned Chopped Tomatoes
- 3 Tablespoons Olive Oil
- 2 Teaspoons Dried Oregano
- 1 Tablespoon Sugar
- A splash of Red Wine Vinegar
- Around 500g Leftover Turkey cut into chunks
- 2 Balls of fresh mozzarella
- A handful of breadcrumbs
Chop the onion and garlic and fry in the olive oil until the onion is softened.
Add the tomatoes, sugar, vinegar and oregano. Season and then simmer for around 20 minutes until the tomatoes thicken.
In an ovenproof dish, add the turkey and pour over the tomato sauce. Shred the mozzarella over the top and pour over the handful of breadcrumbs.
Put in the oven for around 20 mins on 200 degrees until the cheese is gooey and golden.
Serve with either pasta or jacket potato.
An easy way to make breadcrumbs is to toast a couple of slices of bread. Rub over a garlic clove and drizzle with olive oil before putting in the oven for around 15 mins. This should be easily crumbled with your hands or add to a freezer bag and bash with a rolling pin.