TURKEY BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
TURKEY BOLOGNESE WITH PENNE
This ground turkey Bolognese is a very surprising and hearty meal. This recipe is packed with flavor.
Provided by TCmofo
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.
Nutrition Facts : Calories 365.1 calories, Carbohydrate 37.5 g, Cholesterol 61.6 mg, Fat 13.3 g, Fiber 3.8 g, Protein 24.4 g, SaturatedFat 3.5 g, Sodium 677.8 mg, Sugar 6.9 g
EMERIL'S TURKEY BOLOGNESE
Emeril Lagasse lightened up a traditional Italian Bolognese sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h30m
Yield Makes 6 cups
Number Of Ingredients 12
Steps:
- In a 5-quart Dutch oven or heavy pot, cook bacon over medium until crisp, 10 to 12 minutes. Add onion, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
- Add turkey; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes. Add wine and garlic; cook until wine has almost evaporated, 10 to 15 minutes. Add tomato paste; cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
- Add broth and half-and-half; bring to a boil over high. Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.
Nutrition Facts : Calories 286 g, Fat 13 g, Fiber 2 g, Protein 28 g
LOW-FAT TURKEY BOLOGNESE
Swap your usual beef mince with turkey to reduce the fat content of this classic Italian sauce and serve with wholemeal pasta
Provided by Lucy Netherton
Categories Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat a large non-stick frying pan and dry-fry the turkey mince until browned. Tip onto a plate and set aside.
- Add the oil and gently cook the onion, carrot and celery until softened, about 10 mins (add a splash of water if it starts to stick). Add the mushrooms and cook for a few mins, then add the sugar and tomato purée, and cook for 1 min more, stirring to stop it from sticking.
- Add the tomatoes, turkey and stock with some seasoning. Simmer for at least 20 mins (or longer) until thickened. Serve with the pasta and fresh basil, if you have it.
Nutrition Facts : Calories 267 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 1.3 milligram of sodium
TURKEY BOLOGNESE PASTA BAKE
No need to choose between tangy tomato or creamy cheese sauce - this easy bake, with turkey mince and mascarpone, has the best of both
Provided by Chelsie Collins
Categories Dinner, Main course, Pasta, Supper
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pan. Add the onions and cook for 8-10 mins until softened. Add the mince and brown all over. Once browned, add the garlic, tomatoes, chipotle paste and chicken stock, and bring to the boil. Turn down to a simmer and cook, uncovered, for 35-40 mins, adding a splash of water if it looks too dry.
- While the turkey cooks, boil the pasta following pack instructions, then drain, reserving some of the water. Warm through the mascarpone with a splash of the hot pasta water over a low heat. Add 140g cheddar, season and stir to combine.
- Heat oven to 200C/180C fan/gas 6. Transfer the turkey sauce to a large baking dish. Stir the cheese sauce through the pasta and pour over the mince. Sprinkle the remaining cheddar and the parmesan on top. Bake in the oven for 20 mins or until golden and crisping at the edges.
Nutrition Facts : Calories 647 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
TURKEY-AND-MUSHROOM BOLOGNESE
This quicker, lighter version of Bolognese sauce still tastes rich and complex, like it has cooked all day. It uses a mix of ground turkey and chopped mushrooms, with a few morsels of pancetta thrown in for a flavor boost. Sautéed carrots and onion provide sweetness, and concentrated tomato flavor in the form of a paste adds instant depth.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons oil in a pot over medium-high. When it shimmers, add onion, carrots, and mushrooms; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 8 to 10 minutes (if bottom of pot browns too quickly, reduce heat to medium).
- Add remaining 1 tablespoon oil, turkey, and pancetta; season with salt and pepper. Cook, breaking turkey into bite-size pieces, until browned in places, about 5 minutes. Stir in garlic and tomato paste; cook until fragrant, about 1 minute more. Add wine and boil, scraping up any browned bits, until mostly evaporated. Add broth and tomato sauce; bring to a boil, then reduce heat to low and simmer, stirring a few times, until thickened and reduced slightly, about 30 minutes.
- Stir in milk and continue simmering until again thickened and reduced slightly, 12 to 15 minutes more. Remove from heat. Meanwhile, cook pasta in a large pot of generously salted boiling water according to package instructions.
- Drain, reserving 1 cup pasta water. Toss pasta with a few spoonfuls of Bolognese and enough pasta water for sauce to evenly coat pasta. Serve pasta with more Bolognese, topped with cheese, parsley, and a drizzle of oil.
QUICK TURKEY BOLOGNESE WITH SPAGHETTI SQUASH
Using spaghetti squash instead of pasta in this dish not only saves about 250 calories per serving, but it also creates a wonderful sweet foil for the savory turkey meat sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Time 35m
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook bacon over medium until crisp, 8 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 1 tablespoon oil to skillet. Add onion, carrot, celery, and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl.
- Add 1 tablespoon oil and turkey to skillet and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add bacon, vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes. Season with salt and pepper. Serve over spaghetti squash and sprinkle with Parmesan.
Nutrition Facts : Calories 337 g, Fat 11 g, Fiber 7 g, Protein 34 g, SaturatedFat 2 g
LASAGNA WITH TURKEY SAUSAGE BOLOGNESE
Provided by Rozanne Gold
Categories Pasta Tomato High Fiber Dinner Casserole/Gratin Mozzarella Ricotta Poultry Sausage Winter Family Reunion Party Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
- Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
- Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
- Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
- Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.
EMERIL'S TURKEY BOLOGNESE SAUCE
Make and share this Emeril's Turkey Bolognese Sauce recipe from Food.com.
Provided by Recipe Reader
Categories Poultry
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch oven or large, heavy saucepan, add the olive oil and bacon and cook until bacon is crisp and lightly caramelized, about 8 minutes.
- Add the onion, carrots, celery, salt, and pepper and cook, stirring, until vegetables are soft and lightly browned around the edges, about 6 minutes.
- Add the ground turkey and cook, stirring to break up any clumps, until meat is cooked through, 3 to 4 minutes.
- Add the white wine and garlic and cook until wine is nearly evaporated.
- Add the tomato paste and cook, stirring, until lightly browned, 5 minutes.
- Add the canned tomatoes, bay leaves, thyme, rosemary, salt, and crushed red pepper and bring to a boil. Reduce heat to a steady simmer and cook for 10 minutes.
- Add the chicken stock and cook, stirring occasionally, until flavors have come together and the sauce has reduced to a nice consistency, about 20 minutes.
- Add the evaporated milk and continue cooking, partially covered, for 15 minutes longer.
- Add the basil, stir to combine and let sit for 5 minutes before using as a sauce for cooked pasta or lasagna.
Nutrition Facts : Calories 373.9, Fat 19.9, SaturatedFat 5.2, Cholesterol 109.8, Sodium 1228.4, Carbohydrate 16.6, Fiber 3.1, Sugar 8.3, Protein 31.1
TURKEY PORTOBELLO BOLOGNESE
This sauce tastes better the longer it simmers, which allows the flavors to fully develop. In fact, it tastes best the second day after a night in the refrigerator. Mangia! -Darrell Kau, Eugene, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven coated with cooking spray, heat oil over medium heat. Add turkey, mushrooms, onions, carrots and garlic; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender., Stir in broth, wine, water, tomato paste, herbs, seasonings and sugar; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened, stirring occasionally., Cook penne according to package directions; drain. Serve with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 380 calories, Fat 11g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 508mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
TURKEY BOLOGNESE POLENTA NESTS
This delicious appetizer combines two of my favorite foods, polenta and bolognese meat sauce, uniting them into one incredibly tasty bite! -Lidia Haddadian, Pasadena, California
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Coat 24 mini muffin cups with cooking spray. Set aside., In a large heavy saucepan, bring 3 cups chicken stock to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes (mixture will be very thick). Stir in 1/2 cup cheese, cream, salt and pepper. Spoon 2 tablespoons polenta mixture into each mini muffin cup. As polenta cools, press an indentation in center of each with the end of the wooden spoon handle to create a nest shape. Set aside. Wipe out pan., In same saucepan, heat oil over medium-high heat. Add onion; saute until translucent, 2-3 minutes. Add garlic; cook 1 minute longer. Add turkey; saute until no longer pink. Stir in tomato paste, Italian seasoning and remaining chicken stock. Cook, stirring occasionally, until thickened, about 5 minutes., Fill each polenta indention with about 2 teaspoons turkey mixture. Sprinkle with remaining cheese; bake until edges are golden, 25-30 minutes. Remove from oven; cool at least 10 minutes before removing from muffin cups. May be refrigerated or frozen for later use.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
TURKEY BOLOGNESE WITH VOODLES
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the bolognese: In a stockpot, combine the ground turkey, tomato sauce, tomato paste, chili powder, salt, Italian seasoning, pepper, garlic, bay leaf, carrot, onion and 1/2 cup water. (Do not brown the turkey; everything goes in at once.) Cover, bring to a simmer and simmer over medium heat, stirring occasionally, until just slightly thickened, about 1 hour. Remove the bay leaf and stir in the parsley.
- For the voodles: Cut the zucchini into noodles using a julienne peeler or a spiral slicer.
- Heat a large skillet over medium-high heat; spray with cooking spray or drizzle with a little olive oil. Add the voodles and saute about 1 minute. Season with a little salt and pepper. Using a ladle, add the sauce and toss to coat.
- Add a few tablespoons of grated Parmesan and serve.
ONE-POT TURKEY BOLOGNESE WITH "SPAGHETTI"
This is total comfort food, but made with less saturated fat and more veggies than traditional recipes.
Provided by Megan Gilmore
Categories Instant Pot Pressure Cooker Kidney Friendly Quick & Easy Vegetable Squash Low Carb Wheat/Gluten-Free Paleo
Yield Serves 4
Number Of Ingredients 14
Steps:
- Press Sauté and add the olive oil, onion, garlic, turkey, and 1 teaspoon salt to the Instant Pot. Sauté until the turkey is browned and cooked through, breaking it up with a wooden spoon as you stir, about 8 minutes. While the meat is cooking, pour the diced tomatoes, with their juices, into a blender and blend until smooth. Set aside until the meat is browned.
- Press Cancel to change cooking cycles. Add in the blended tomatoes, celery, carrots, vinegar, maple syrup, oregano, basil, and 1/2 teaspoon salt and stir well.
- Wash the spaghetti squash and carefully pierce the skin with a sharp knife to vent. Place the whole squash directly into the sauce, making sure that the area where you pierced the skin is facing up, out of the sauce, to vent. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 15 minutes.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Use oven mitts to lift the spaghetti squash out of the pot. Transfer it to a cutting board to cool slightly. Stir the coconut milk into the sauce and season with salt and pepper, to taste.
- Cut the cooked spaghetti squash in half crosswise, and use a spoon to remove the seeds from the center. Use a fork to scrape out "noodles" from the squash and place them on plates. Spoon the Bolognese sauce on top of the noodles and serve. Store leftovers in an airtight container in the fridge for 1 week.
LASAGNA WITH PESTO BECHAMEL AND TURKEY BOLOGNESE
A light and lively pasta dish which my twin sister and I who share a passion for cooking developed. It takes a bit of prep work but is well worth the effort. Leftovers if there are any can be very successfully frozen. We developed this recipe using a basic lasagna recipe taught to us by our old family friend from Bologna and lightened it up a bit and added a bit of zip.
Provided by Josette Jackson
Categories Poultry
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Bolognese Pasta Sauce: In food processor or blender, puree onion, celery, carrot, and garlic.
- Cover bottom of heavy saucepan with olive oil, saute veggies in hot oil approximately 15 min.
- Add turkey and saute until done; season with S&P.
- Pour in white wine and deglaze until wine evaporates; pour in can of paste and stir in 4 cans of water.
- Add fresh parsley and simmer partially covered until thickened, approximately 1 hour.
- Pesto: Place all ingredients in blender or food processor and puree until smooth.
- Set aside.
- Bechamel: Melt butter in small saucepan, stir in flour and cook 5 minutes until mixture just starts to color.
- Pour in milk, S&P, and stir until thickened, approximately 10 minutes.
- Stir 1 cup pesto sauce into Bechamel.
- Assemble lasagna: (the secret is to apply thin layers of sauce), in a baking dish approximately 11 X 13 place: 1st layer: Bolognese sauce, 2nd layer: lasagna sheets, 3rd layer: Bechamel/pesto sauce, 4th layer: Bolognese sauce, 5th layer: parmesan cheese, Repeat layers 2 through 5 until baking pan is filled.
- Bake at 375 degrees for approximately 50 to 60 minutes covered with aluminum foil.
- NOTES: An option would be to layer with spinach, broccoli, zucchini, cauliflower, or any single or combination of vegetables along with the Bolognese meat sauce or a simple marinara sauce.
INSTANT POT® TURKEY BOLOGNESE
Turkey is substituted for beef in this dreamy Bolognese sauce, plus your picky eaters might not even notice you've snuck some veggies in. Serve with freshly shaved Parmesan cheese if desired.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to get hot, then add turkey, shallot, garlic granules, and Italian seasoning. Cook, breaking up turkey until crumbly and browned, about 5 minutes. Cancel Saute mode. Level out turkey mixture. Spread the carrots and zucchini over the top.
- Mix marinara sauce and milk together. Pour over the vegetables. Place cream cheese on top. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Drain pasta. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add drained pasta and stir to combine.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 44.3 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 4.1 g, Protein 27.7 g, SaturatedFat 3.9 g, Sodium 408.4 mg, Sugar 10.1 g
GROUND TURKEY BOLOGNESE
I stole this recipe from my wife and now I'm sharing it with you! This is by no means a traditional pasta Bolognese, which usually contains beef, but even that is a secret to some members of my family. Now it can be your secret too!
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the oil and butter in a large heavy-bottom saucepan over medium heat until the butter melts. Add the onions, carrots and celery. Cook, stirring occasionally, until the vegetables soften and the onion is translucent, 8 to 10 minutes. Add the garlic and oregano and cook, stirring frequently, for 1 minute.
- Add the turkey and cook, breaking up clumps of the meat, until it is no longer pink, about 10 minutes. Add the tomato paste and cook 5 minutes longer, stirring frequently.
- Pour in the wine and scrape the bottom of the pan to remove any browned bits. Simmer until the wine is reduced by half. Add the broth and salt and pepper to taste and cook, covered, for 1 hour over low heat. Add the milk and simmer for 20 minutes more, stirring occasionally to keep the sauce from burning. Season again with salt and pepper to taste.
- Meanwhile, cook the pasta according to package directions or your favorite method. Drain the pasta and fold it into the sauce. Serve topped with basil and Parmesan.
TURKEY BOLOGNESE SAUCE
Provided by Food Network Kitchen
Time 1h40m
Yield 5 Cups
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a large electric skillet. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are soft but not brown, about 8 minutes. Add the turkey, tomato paste, salt and red pepper flakes; cook, stirring, until the mixture turns dark red, about 10 minutes. Add the tomatoes and their juices, breaking the tomatoes into bite-size pieces with the side of a spoon.
- Add the bay leaf and fennel seeds. Bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Discard the bay leaf, season with salt and serve over pasta.
TURKEY BOLOGNESE RECIPE
This is a lighter Bolognese with all the flavor made with lean ground turkey. Mix with freshly boiled pasta.
Provided by Allsmiles
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook and stir until starting to brown, about 10 minutes. Stir in garlic; cook until fragrant, 1 to 2 minutes. Add turkey; season with salt, garlic powder, onion powder, oregano, and red pepper flakes. Cook and stir until turkey is starting to brown, 5 to 8 minutes.
- Pour white wine into the pot and scrape any browned bits off the bottom with a wooden spoon. Stir in tomatoes, hot water, and ketchup. Simmer until flavors combine, about 30 minutes.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 22.8 g, Cholesterol 83.9 mg, Fat 12.2 g, Fiber 4.2 g, Protein 25.9 g, SaturatedFat 2.7 g, Sodium 547 mg, Sugar 12.1 g
CREAMY MASCARPONE POLENTA WITH TURKEY BOLOGNESE #A1
A.1. Original Sauce Recipe Contest Entry. We had this incredible appetizer on vacation this summer that combined creamy polenta with a savory sauce. My husband didn't think he'd like it at all but loved it - and he loves this entree version featuring ground turkey in a sauce that highlights A1, served over the creamy polenta with mascarpone and fresh corn. The tangy sauce is a great pairing with the rich polenta - making for a very satisfying dish!
Provided by Felicia M.
Categories Sauces
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of butter in large pot. Add 1/2 diced onion and saute for about 5 minutes. Add 1 tbl garlic and saute for 1-2 minutes.
- Add 2 cups chicken broth and bring to a boil. Stir in dried polenta and reduce heat to simmer. Cook for about 1 1/2 hours until smooth, adding in additional broth or water as needed.
- Stir fresh corn into polenta and continue cooking on low.
- Spray large pan with cooking spray and brown ground turkey. When turkey starts to brown, add in 1/2 diced onion, 1 tbl garlic and mushrooms.
- Cook for about 10 minutes, deglazing the pan if needed with water. Add in A1 Sauce, brown sugar, mustard and vinegar. Stir until well combined and cook 5-10 minutes, adding in water if needed to keep saucy consistency. Season with salt and pepper to taste. Keep warm and set aside.
- Check polenta for consistency. If done, remove from heat and stir in 4 tbl butter, 1/2 cup parmesan and mascarpone. Season to taste.
- Serve turkey mixture over polenta and sprinkle with fresh herbs. If serving a crowd, you can also mix the polenta and turkey together.
Nutrition Facts : Calories 368.9, Fat 16.7, SaturatedFat 8, Cholesterol 67.6, Sodium 452.7, Carbohydrate 37.4, Fiber 3.3, Sugar 10, Protein 19.6
TURKEY BOLOGNESE SAUCE
Delicious ground turkey meat recipe. Excellent sauce.
Provided by ted
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- In large saucepan over medium heat, cook turkey, onion, garlic, carrot, basil and jalapeno until turkey is brown. Pour in milk, reduce heat to low, and simmer until reduced by one-third. Stir in wine and reduce again. Pour in tomatoes and tomato paste and simmer 3 hours more.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with tomato sauce and top with Parmesan. Serve.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 58 g, Cholesterol 96.4 mg, Fat 12.6 g, Fiber 4.7 g, Protein 32.4 g, SaturatedFat 4 g, Sodium 505.9 mg, Sugar 10.1 g
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