Every now and then, a recipe comes together that feels like a small kitchen breakthrough, and this Creamy Tuscan Turkey Orzo is exactly that. It takes leftover holiday turkey and turns it into a completely fresh idea.
This dish was born from that moment of staring at leftover turkey and wanting something that didn’t feel like leftovers. Not soup. Not sandwiches. Something creamy, cozy, and downright exciting.
Cooking orzo directly in a rich garlic-parmesan sauce turned out to be the magic move, creating a one-pan meal that’s just what you need after days of holiday cooking.
This is the kind of recipe that slips into your regular rotation fast. One pan, minimal prep, and a big, comforting payoff. It’s exactly the kind of food I love sharing on GypsyPlate. Creative, comforting, and practical all at once.
Ingredients Needed
Exact amounts are listed in the recipe card, but here’s what you’ll need:
- Butter – I use butter here to build richness right from the start. You can use olive oil if you prefer.
- Shallot – One large shallot. Regular onion works too, but has a sharper flavor.
- Garlic – I always use plenty of garlic.
- Sun dried tomatoes – These bring that signature Tuscan-style flavor. I am using oil packed, but dried work as well.
- Red chili flakes – For a touch of heat.
- Dried herbs – Italian seasoning and oregano.
- Heavy cream – This is what makes the sauce rich and luxurious. You can substitute half-and-half for a lighter dish.
- Chicken stock- Stock thins the cream just enough and adds savory depth.
- Parmesan cheese – Freshly grated parmesan melts best.
- Spinach or baby spinach – I add a generous amount because it wilts down quickly and brings freshness and color to the dish.
- Leftover turkey – This recipe is perfect for using up cooked turkey. I cube or slice it so it warms through gently without drying out.
- Orzo – Orzo cooks directly in the sauce, which makes it a one-pan dish.
- Water – This helps the orzo cook evenly alongside the cream and stock without the sauce becoming too thick too fast.
How to Make Creamy Tuscan Turkey Orzo
1. Sauté the aromatics: Melt butter in a large skillet over medium heat. Add the sliced shallot and cook until softened. Stir in the garlic and cook briefly until fragrant.
2. Build the flavor base: Add sun dried tomatoes, red chili flakes, Italian seasoning, and oregano. Stir and let everything bloom for a minute.
3. Create the sauce: Pour in heavy cream and chicken stock. Bring to a gentle simmer, stirring to combine.
4. Cook the orzo: Add orzo and water, stir well, then cover and cook for about 15 to 20 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
5. Finish the dish: Stir in parmesan cheese until melted and creamy. Add spinach and cook just until wilted. Fold in the cooked turkey and simmer for a few minutes until warmed through.
6. Adjust and serve: If needed, add a splash of extra stock to loosen the sauce. Serve warm.
Alpana’s Tips
- Stir the orzo occasionally: This helps it cook evenly and prevents sticking.
- Keep the heat gentle: A soft simmer keeps the cream smooth and prevents splitting.
- Use freshly grated parmesan: It melts better and gives the sauce a richer finish.
- Make it your own: Mushrooms, peas, or roasted red peppers fit right in.
Leftovers and Storing
This orzo keeps well in the fridge for a few days, and the flavors deepen as it sits. When reheating, I add a small splash of stock or water to bring the sauce back to its creamy consistency. It’s also a great make-ahead meal. You can cook it fully and reheat as needed, or prep the ingredients ahead so dinner comes together quickly on busy nights.
Creamy Tuscan Turkey and Orzo Skillet
This Creamy Tuscan Turkey Orzo is the ultimate one-pan comfort meal. Orzo cooks right in a garlic-parmesan cream sauce with sun-dried tomatoes, spinach, and tender leftover turkey. Cozy, creamy, and ready for weeknights or guests.
Ingredients
- 2 tablespoons butter
- 1 large shallot, sliced
- 4-5 garlic cloves, finely chopped
- ½ cup sun dried tomatoes, sliced
- ¼ -½ teaspoon red chili flakes
- 1 teaspoon Italian seasoning
- ½ teaspoon oregano
- 1.5 cups heavy cream
- 1 cup chicken stock, more if needed
- ½ cup shredded parmesan cheese
- 6 cups fresh spinach
- 2 cups leftover boneless turkey (cubed or sliced)
- 1 cup orzo
- 1 cup water
Instructions
- Melt butter in a large skillet or pan over medium heat. Add sliced shallot and sauté until soft and fragrant.
- Add garlic and cook for about 30 seconds, just until aromatic.
- Stir in sun dried tomatoes, red chili flakes, Italian seasoning, and oregano. Let everything cook for a minute, stirring everything well.
- Pour in heavy cream and chicken stock, stirring to combine. Bring to a gentle simmer.
- Add orzo and water, stir well, then cover and cook for about 15-20 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. You might need to adjust water or chicken stock if the liquid dries off and orzo needs to be more tender.
- Stir in parmesan cheese until melted and the sauce becomes creamy
- Add spinach and cook just until wilted.
- Fold in the cooked turkey and simmer for a few minutes, until warmed through.
- Adjust consistency with a splash of extra stock if needed, taste, and season as desired.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 727Total Fat 41gSaturated Fat 23gUnsaturated Fat 18gCholesterol 188mgSodium 766mgCarbohydrates 46gFiber 10gSugar 13gProtein 48g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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