Creamy Leftover Turkey Orzo (Tuscan Style!)

By Lucy Parissi

5 from 12 votes

, Updated Jul 07, 2025

Jump to Recipe

This Creamy Tuscan Orzo cooks in one pot, is super flavorful and a great pasta dish for using up your leftover roast chicken or turkey. It is quick, easy, delicious AND slimming friendly too! BTW if leftover turkey is not in season this recipe works great with chicken too.

Got a lot of Thanksgiving leftovers? Try my Crockpot Turkey Soup, Cozy Turkey Stew and Easy Leftover Turkey Pie recipes!

Quick Poll. Leftovers. Love them or hate ’em? I personally LOVE them, especially when it comes to a festive roast turkey which somehow always produces leftovers no matter how small the gathering (or the turkey).

Using leftover turkey meat in soups, stews or pie recipes is a genius way to make them stretch further and cooking in broth ensures the meat stays tender and juicy. This creamy Tuscan orzo with turkey is sure to make you a lover of leftovers too!

Tuscan Chicken is not actually Italian, it was popularized by Olive Garden in the US and has graced many a blog, including this one – have you made my Tuscan Shrimp Linguine?The recipe usually contains pasta, chicken, heavy cream, sun-dried tomatoes, spinach and Parmesan. It is DEELICIOUS and I cannot lie.

I have given popular recipe a little twist adding leftover cooked turkey meat instead of chicken. I have also replaced the heavy cream with half-fat creme fraiche or reduced fat sour cream. Just as creamy but slightly less calorific.

What is orzo?

Orzo (Italian for barley which it resembles) is a type of pasta. It looks a little like rice but it is NOT a grain. Orzo contains gluten since it is usually made with durum wheat. You can use it in pasta salad recipes, in soups, in risotto type recipes (also called orzotto), or in pasta recipes.

Orzo is popular throughout the Mediterranean, especially in Italy and Greece where it is called kritharaki – Greek for barley – notice a theme here? I grew up enjoying many orzo recipes like Giouvetsi (orzo and lamb casserole).

How to cook orzo

Orzo can be cooked the same way as any pasta in boiling salted water. It can also be added to soups towards the end of the cooking time so that it doesn’t overcook.

Orzo should still have a little bite to it when cooked – firm and a little chewy. However if you prefer your orzo to be soft when cooked, you simply cook it for a little longer.

When cooked in casseroles, one-pot pasta and risotto style dishes, orzo is first sautéed in oil or butter and then cooked in stock so it becomes lovely and creamy. It generally needs more time to cook that specified on the pack if cooked in this way.

Here’s what you will need

Here’s what you will need to make this delicious creamy turkey orzo pasta recipe. A large oven-safe skillet or casserole dish are ideal for this recipe.

• Olive oil or olive oil spray for a slimming friendly version. For best flavor you can use the oil from the sun-dried tomatoes!
• Onions or shallots and freshly minced garlic.
• Sun-dried tomatoes. For a slimming version you need to rinse these as they are usually stored in oil. You can also use sun-dried tomato pesto if you like!
• Garlic granules, a hint of paprika and salt.
• Orzo pasta – you can also use other small pasta shapes, gluten-free if preferred.
• Leftover cooked turkey meat or chicken. I used turkey breast, diced small
• Chicken stock (made using a cube, stockpot or bouillon) or canned low sodium chicken broth.
• For a slimming-friendly version you can use crème fraîche (full or reduced fat), reduced fat sour cream or fat-free quark cheese. If calories are not an issue can also use heavy cream.
• Fresh spinach or baby kale for added goodness.
• Parmesan cheese to serve – as much as you like!

How to Make Creamy Tuscan Orzo

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

1. Preheat the oven to 200C (400F). Heat a tablespoon of oil (from the sun-dried tomatoes jar for extra flavor!) in a large casserole dish or Dutch oven. Add the onion and stir to coat in the oil. Cover the pot and cook the onion over very low heat for 10-15 minutes, stirring occasionally. You want the onion to soften but not colour.
2. Stir in the minced garlic, chopped sun-dried tomatoes, salt, garlic granules and paprika. Sauté for a few minutes.
3. If the pan is getting a bit dry you can deglaze it with a splash of white wine/ vermouth (or chicken stock). Make sure to scrape the bottom of the pot with a wooden spoon to release the fond (= browned bits).

4. Add the orzo pasta and stir to toast in the oil and seasonings over medium-high heat. Stir in the diced cooked turkey meat leftovers. Pour in the chicken broth and bring to a boil then reduce the heat to a simmer, stirring occasionally as orzo has a tendency to stick.

5. Add the creme fraiche (or sour cream) and stir to combine. Cover the pot and transfer to the oven and cook for 12-15 minutes, stirring halfway.

7. Uncover the pot and use a wooden spoon to give it a good stir. The orzo should be cooked and the dish creamy and delicious. Add handfuls of fresh baby spinach, stirring into the creamy sauce until it wilts.

Recipe Tips and FAQs

• If you have a lot of leftover cooked turkey meat you can freeze it for three months (or even up to six). It’s a great protein to have on standby, to be added to soup or stew recipes as needed.
• Stovetop Instructions: You CAN cook this orzo recipe entirely on the hob but you will need to stir it more often. Follow steps 1-6 of the method then continue to cook on the stove over low heat, stirring often, for about15 minutes or until the orzo is cooked but still al dente. Stir in the spinach and serve as main method.
• Do I have to stir the spinach in at the end? You can add the spinach in before you transfer to the oven however it won’t retain its bright green color. You can also add cubes of frozen spinach in with step 6 if you like.
• Can I use raw chicken (or turkey)? Absolutely you can! I like to use diced chicken tenders or skinless chicken thighs as they cook quickly. Add these in with the onions, after the onion has cooked for 10 minutes so it is nice and soft. Cook for a further 5 minutes until colored but not cooked all the way through. Continue cooking the recipe as in main method.
• Gluten Free Orzo: There are a few brands that offer GF orzo pasta including DeLallo Gluten-Free Orzo (made with corn and rice). Make sure to check the stock cubes do not contain gluten if that is a concert for you.

• Is this recipe REALLY slimming friendly? It really is! If you want it to be really low in calories you can replace the crème fraîche /sour cream with fat-free Quark cheese. Make sure you serve your pasta with extra veggies – I like to add chopped cherry tomatoes and a side of crisp salad leaves. One serving is around 450 calories and 14 WeightWatchers Smart Points.

Looking for more orzo pasta recipes?

Chicken

Cajun Chicken Orzo

Air Fryer

Shrimp Orzo With Chorizo In Your Air Fryer!

One-Pot

Cajun Dirty Orzo

One-Pot

Creamy Prawn Orzo

HAVE YOU MADE MY ONE-POT LEFTOVER TURKEY ORZO RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

SaveSaved Pin Print

5 from 12 votes

Leftover Turkey Tuscan Orzo

By Lucy Parissi | Supergolden Bakes

This Creamy Tuscan Orzo recipe is great for using up leftover Thanksgiving/ Christmas turkey. It is quick, easy, delicious AND slimming friendly too! By the way if leftover turkey is not in season this recipe works great with chicken too 🙂

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Name *

Save

Video

Equipment

• Dutch Oven
• Vegetable chopper
• Better than bouillon

Ingredients

• ▢ 2 tbsp olive oil or olive oil spray for a slimming friendly version
• ▢ 1 onion , finely diced
• ▢ 2 garlic cloves , minced
• ▢ ½ up (85g) sun-dried tomatoes , rinsed for slimming version
• ▢ 1 tsp garlic granules
• ▢ ½ tsp salt
• ▢ ¼ tsp paprika
• ▢ 1 cup (150g) orzo pasta uncooked
• ▢ 2 ½ cups (300g) cooked turkey , diced small
• ▢ 2 tbsp white wine or stock to deglaze pan, optional
• ▢ 2 cups (500ml) hot chicken stock using stock cubes or bouillon
• ▢ 1 cup (250g) creme fraiche or sour cream
• ▢ 2 cups (60g) fresh baby spinach
• ▢ 2 tbsp freshly grated Parmesan cheese to serve (optional)
• ▢ Lemon zest , to garnish (optional)
• ▢ Salt and pepper to season to taste

Instructions 

• Preheat the oven to 200C (400F). Heat a tablespoon of oil (from the sun-dried tomatoes jar for extra flavor) in a large casserole dish or Dutch oven. Use olive oil spray for a slimming version.
  2 tbsp olive oil
• Add the onion and stir to coat in the oil. Cover the pot and cook the onion over very low heat for 10-15 minutes, stirring occasionally. You want the onion to soften but not colour.
  1 onion
• Stir in the minced garlic, chopped sun-dried tomatoes, salt, garlic granules and paprika. Sauté for a few minutes.
  2 garlic cloves, ½ up (85g) sun-dried tomatoes, 1 tsp garlic granules, ½ tsp salt, ¼ tsp paprika
• If the pan is getting a bit dry you can deglaze it with a splash of white wine, scraping any browned bits stuck to the pan loose.
  2 tbsp white wine or stock
• Add the orzo pasta and stir to toast in the oil and seasonings. Stir in the diced turkey (or chicken).
  1 cup (150g) orzo pasta, 2 ½ cups (300g) cooked turkey
• Pour in the stock and bring to a simmer, scraping the bottom of the pan (orzo has a tendency to stick).
  2 cups (500ml) hot chicken stock
• Add the creme fraiche (or sour cream) and stir to combine.
  1 cup (250g) creme fraiche
• Cover the pot and transfer to the oven (look in recipe notes if you want to cook on the hob) and cook for 12-15 minutes, stirring halfway.
• Uncover the pot and use a wooden spoon to give it a good stir. The orzo should be cooked and the dish creamy and delicious.
• Add handfuls of fresh spinach, stirring into the creamy orzo until it wilts.
  2 cups (60g) fresh baby spinach
• Add the grated Parmesan and check the seasoning, adding salt and pepper if needed. Enjoy!
  2 tbsp freshly grated Parmesan cheese, Lemon zest, Salt and pepper to season

Notes

Orzo Pasta Recipe Tips and FAQs

– Do I have to cook this recipe (partly) in the oven? Actually no, you CAN cook this entirely on the hob but you will need to stir it more often. Check the recipe card notes below.

– Do I have to stir the spinach in at the end? You can add the spinach in before you transfer to the oven however it won’t retain its bright green colour.

– Can I use fresh chicken (or turkey)? Absolutely you can! I like to use diced chicken tenders (mini chicken breasts) as they cook quickly. Add these in with the onions, after the onion has cooked for 10 minutes so it is nice and soft. Cook for a further 5 minutes until coloured but not cooked all the way through. Continue cooking the recipe as in main method.

– Can I reheat this recipe? Yes you can – add a little water if needed when reheating and make sure it is hot all the way through before serving.

– Can I freeze this orzo pasta recipe? Pasta doesn’t freeze well and this is so delicious you will want to polish it all off at once.

– Is this recipe REALLY slimming friendly? It really is! If you want it to be really low in calories you can replace the crème fraîche /sour cream with fat-free Quark cheese. Make sure you serve your pasta with extra veggies – I like to add chopped cherry tomatoes and a side of crisp salad leaves. You might want to cook this in a non-stick casserole (Dutch Oven) to minimise sticking and use of oil. One serving is around 450 calories and 14 WeightWatchers Smart Points.

– To cook on the stove
Follow steps 1-6 then continue to cook on the stove over low heat, stirring often, for 10-15 minutes or until the orzo is cooked. Stir in the spinach and serve as main method.

Nutrition

Calories: 452kcal | Carbohydrates: 53g | Protein: 25g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 2079mg | Potassium: 1091mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1807IU | Vitamin C: 13mg | Calcium: 171mg | Iron: 3mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Like this recipe? Leave a comment below!