Turkey Bolognese

Here’s a fantastic way to use those leftover turkey drumsticks from the make-ahead gravy (http://cookbookmeals.com/post/20920895251/make-ahead-turkey-gravy)!  It’s a hearty pasta dish that has great flavor (thanks to those slow-roasted drumsticks!).  It was pretty simple to pull together too, since the drumsticks were already cooked.

Start by heating water in a large pot.  Once boiling, salt and your pasta of choice.  Cook according to package’s directions.

  • Start with 1/4 cup EVOO in the bottom of a skillet over medium-high heat.
  • Chop up 1 onion and mince up 5 cloves of garlic.
  • Chop 1 carrot and 1 stalk of celery.
  • Add the onions and garlic to the pan.  Cook until tender.
  • Add the rest of the veggies to the pan.
  • Cook about 7 more minutes, stirring occasionally.
  • Meanwhile, shred the turkey meat from the leftover drumsticks.  (You can shred it with your fingers; it’s so tender!  Just pull off the skin and go for it!)
  • Add the turkey to the pan and sauté for about 2 minutes.
  • Add 3 cups marinara sauce.  (Store-bought or homemade, it’s your choice!)
  • Reduce the heat to medium, and simmer for 15 minutes.
  • While you’re waiting, chiffonade some basil.
  • Stir in the fresh basil and some s&p to taste.
  • Add enough cooking liquid form the pasta to moisten the sauce.
  • Add the cooked pasta to the sauce.
  • Top with grated parmesan.

Enjoy!

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