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Pastalaya with leftover turkey and ham…thoughts?
Posted on 11/30/25 at 11:12 pm
Posted on 11/30/25 at 11:12 pm
I already froze about a pound each of leftover smoked turkey and ham to use for something down the road. Kids have already requested pastalaya for Christmas. Was thinking of subbing the chicken and pork with the leftover turkey and ham along with sausage.
Turkey had a Cajun rub and was injected with Tony’s Cajun Butter. I feel like it would be fine. Little more worried about the ham. It was a spiral cut that I seasoned, smoked and then covered with a maple, brown sugar glaze. Not sure how that flavor profile would work with the Pastalaya. What says the board??
Turkey had a Cajun rub and was injected with Tony’s Cajun Butter. I feel like it would be fine. Little more worried about the ham. It was a spiral cut that I seasoned, smoked and then covered with a maple, brown sugar glaze. Not sure how that flavor profile would work with the Pastalaya. What says the board??
6
Posted on 12/1/25 at 6:13 am to Kingshakabooboo
just the turkey, add shrimp n sausage
make sliders with the ham
make sliders with the ham
Posted on 12/1/25 at 7:05 am to Kingshakabooboo
I would add Tasso or Andouille or both.
And I'd be careful about how much salt I add, because the ham's gonna make it salty.
And I'd be careful about how much salt I add, because the ham's gonna make it salty.
This post was edited on 12/1/25 at 12:25 pm
Posted on 12/1/25 at 9:40 am to Kingshakabooboo
You're not going to have your flavor from cooking/browning the raw meat. The sweet ham will change the flavor, but I think you're not making a traditional flavored pastalaya anyway.
It will work, sure. It won't be terrible.
If you're just trying to do something different and use the meat you have, go for it. But personally, I would just cook it the right way if I wanted pastalaya.
It will work, sure. It won't be terrible.
If you're just trying to do something different and use the meat you have, go for it. But personally, I would just cook it the right way if I wanted pastalaya.
Posted on 12/1/25 at 3:41 pm to Kingshakabooboo
It wont be the best thing with dried out meat, but go for it. You are just looking for a creative way to use some left overs... it will eat.
Posted on 12/1/25 at 4:02 pm to Kingshakabooboo
My sister made a turkey tetrazinni with all the leftover turkey and it is so good!
Posted on 12/1/25 at 6:30 pm to bdevill
quote:
I would add Tasso or Andouille or both. And I'd be careful about how much salt I add, because the ham's gonna make it salty.
This with the additions of Tasso and Andouille.
You want it a little salty and spicy before adding the Pasta, it will soak it up.
Posted on 12/1/25 at 7:37 pm to Kingshakabooboo
It's less weird than people who put Velveeta or cream of mushroom soup in pastalaya
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