One-Pot Marsala Orzo with Leftover Turkey (or Chicken!)
This One Pot Turkey Marsala Orzo is the perfect balance of cozy and clever — a simple way to transform leftovers into something truly special. Creamy, comforting, and full of flavor, it’s proof that one pan can do it all.
Servings: 4
Calories: 510kcal
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 large shallots , finely diced or 1 small onion
- 14 oz (400g) mushrooms, sliced
- 2 cloves garlic , minced
- ¾ tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme
- 1 ½ oz (300g) orzo
- ½ cup (125ml) Marsala wine
- 2 tsp dark soy sauce
- 4 cups (1 lt) chicken broth or stock
- 1 lb (450g) cooked turkey or chicken, diced
- 3 tbsp heavy cream , (= double cream)
- 3 tbsp grated parmesan , plus extra to serve
- 3 tbsp parsley , chopped
- salt and pepper , to season
Instructions
- Heat butter and oil in a large skillet and sauté the shallots over medium-low heat for 5 minutes or until softened.2 tbsp unsalted butter, 1 tbsp olive oil, 2 large shallots
- Add the sliced mushrooms and cook, stirring, for 3-4 minutes. They will initially crowd the pan but will quickly cook down.14 oz (400g) mushrooms, sliced
- Stir in the minced garlic, salt, pepper and thyme. Add the orzo and toast for a minute.2 cloves garlic, ¾ tsp salt, ½ tsp black pepper, 1 tsp fresh thyme, 1 ½ oz (300g) orzo
- Pour in the Marsala and turn heat to high – let it bubble away for a couple of minutes until it is reduced.½ cup (125ml) Marsala wine
- Stir in the soy sauce and chicken broth and bring to a simmer. Lower the heat and cook for about 10 minutes, stirring occasionally to prevent the orzo from sticking. Add a splash of hot water or extra stock in the pan is looking dry – orzo has a tendency to soak up liquid like a sponge!2 tsp dark soy sauce, 4 cups (1 lt) chicken broth or stock
- Add the turkey five minutes into cooking the orzo and stir through. Continue cooking until the orzo is al dente – tender but with a bit of a bite.1 lb (450g) cooked turkey
- Stir in the cream and grated Parmesan, taste and adjust the seasoning if needed.3 tbsp heavy cream, 3 tbsp grated parmesan, salt and pepper
- Serve garnished with chopped parsley and fresh thyme and enjoy the sheer deliciousness!3 tbsp parsley
Video
Notes
- Substitutions: This dish is a twist on classic Chicken Marsala – and you can certainly swap the leftover turkey for cooked chicken if preferred. You can replace the shallots with one small onion.
- Variations: Use a plant-based cream and hard cheese to keep this recipe dairy-free if preferred. Gluten-free orzo can be used instead of regular orzo if that's a concern. You can also omit the turkey or chicken and use vegetable stock for a vegetarian version.
- Our star ingredient: A dry or semi-dry Marsala is the ideal choice for savory dishes. If you can't get hold of it, dry Sherry would be the best substitute. The alcohol in the wine cooks off leaving behind only lovely flavor.
- Leftovers and Storage: Cool completely, then store in an airtight container for up to 3 days. Add a splash of stock or water to loosen the sauce when reheating – the orzo will absorb all the moisture in the sauce during storage.
Nutrition
Calories: 510kcal | Carbohydrates: 24g | Protein: 43g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 155mg | Sodium: 876mg | Potassium: 1066mg | Fiber: 2g | Sugar: 6g | Vitamin A: 695IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 3mg
