Print Options

Back to Italian Turkey Skillet >

Include these items:

Select reviews >

Taste of Home Logo

Italian Turkey Skillet

 Italian Turkey Skillet
It's a challenge to find imaginative ways to use leftovers, especially for turkey after Thanksgiving. Here's a favorite of mine that you can easily make ahead for another dinner option. Prepare the recipe as directed, then transfer to a casserole dish and freeze up to three months. —Patricia Kile, Nokomis, Florida
8 ServingsPrep/Total Time: 20 min.


  • 1 package (16 ounces) linguine
  • 2 tablespoons canola oil
  • 3/4 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 small green pepper, chopped
  • 2 cups cubed cooked turkey
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 tablespoon Italian seasoning
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 cup (4 ounces) shredded cheddar cheese, optional


  • Cook linguine according to package directions. Meanwhile, in a large
  • skillet, heat oil over medium-high heat. Add mushrooms, onion,
  • celery and green pepper; cook and stir until tender. Stir in turkey,
  • tomatoes, soup and seasonings; heat through.
  • Drain linguine; add to turkey mixture and toss to combine. If
  • desired, sprinkle with cheese and let stand, covered, until cheese
  • is melted. Yield: 8 servings.

2 of 2

Italian Turkey Skillet (continued)

Nutritional Facts: 1 cup (calculated with cheese) equals 338 calories, 7 g fat (1 g saturated fat), 27 mg cholesterol, 362 mg sodium, 51 g carbohydrate, 4 g fiber, 19 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.