Good use for left over turkey!!!!!
Pasta with Turkey Mushroom Ragu
Prep Time: 15 minutes.
Total Time: 30 minutes.
1/4 cup Mezzetta California Extra-Virgin Olive Oil
2 onions, sliced
10 large mushrooms, sliced
1-16 oz. jar Mezzetta Truffle, Porcini, and Cream
1/4 cup sherry or port
1/4 tsp. grated nutmeg
3 cups cooked turkey, cubed
1/4 cup cream
1 tsp. salt
1/4 tsp. freshly ground pepper
1 pound pappardelle
1/2 cup freshly grated parmesan cheese
2 Tbsp. tarragon, chopped
Place a large Dutch oven over a high heat. Add the olive oil and onions, and sauté the onions until softened, about 5 minutes. Add the mushrooms and sauté an additional 3-5 minutes.
Add the Mezzetta Truffle, Porcini, and Cream Marinara, sherry, and nutmeg. Bring to a boil, reduce to a simmer, and simmer 10-15 minutes.
Add the turkey meat and continue to simmer an additional 5-8 minutes to warm the turkey through.
Add the cream, salt, and pepper to the sauce.
Cooke the pasta according to the package directions, and drain.
Arrange the pasta on a serving bowl or platter and ladle the turkey sauce over the pasta. Top with parmesan cheese and tarragon and serve.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi T" <firstname.lastname@example.org>
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