Description

When the holidays are over and you’re left wondering what to do with all that turkey, this Turkey & Spinach Creamy Orzo is the perfect answer. It’s warm, creamy, and comforting—ideal for chilly evenings or easy weeknight dinners. The delicate orzo pasta cooks in a flavorful broth, then gets folded together with tender turkey and fresh spinach for a meal that feels indulgent yet wholesome. Every spoonful offers creamy, cheesy comfort with a hint of freshness from the greens, turning simple leftovers into something truly special.

Ingredients

Scale

2 tablespoons olive oil
2 tablespoons butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 ½ cups uncooked orzo pasta
3 cups low-sodium chicken or turkey broth
1 ½ cups cooked turkey, shredded or cubed
2 cups fresh spinach, roughly chopped
1 cup half-and-half or heavy cream
½ cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
Salt and black pepper, to taste
Optional: a squeeze of lemon juice for brightness

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Instructions

In a large skillet, heat olive oil and butter over medium heat. Once melted, add the onion and cook until translucent, about 3–4 minutes. Add garlic and cook for 30 seconds more.
Stir in the uncooked orzo and toast for 2–3 minutes until it becomes lightly golden and aromatic.
Pour in the broth, stirring to combine. Bring to a simmer, then reduce the heat to medium-low. Cook uncovered, stirring occasionally, for about 8–10 minutes or until most of the liquid is absorbed and the orzo is tender.
Add the shredded turkey and chopped spinach. Stir and cook for 2–3 minutes until the turkey is heated through and the spinach is wilted.
Pour in the half-and-half and sprinkle in the Parmesan cheese. Stir gently until the sauce thickens and coats the orzo evenly.
Season with garlic powder, onion powder, dried thyme, salt, and black pepper. Adjust seasoning as needed.
Remove from heat and, if desired, add a squeeze of lemon juice for a bright finish. Let it sit for a couple of minutes before serving so the sauce can thicken slightly.
Serve warm, topped with extra Parmesan if desired.

Notes

You can substitute leftover turkey with rotisserie chicken or freshly cooked turkey breast.
For a lighter version, use milk instead of cream, though the sauce will be slightly thinner.
Add-ins like mushrooms, peas, or sun-dried tomatoes can boost flavor and texture.
Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of milk or broth when reheating to restore creaminess.
To make it dairy-free, use olive oil instead of butter, a plant-based milk, and a dairy-free Parmesan alternative.

Prep Time: 10 minutes
Cook Time: 25 minutes