So, wondering what to do with those yummy turkey day leftovers?? Ground it up and make Turkey Bolognese. This Bolognese has a twist – a wine twist. Yay! Oh, and a little less red tomato sauce. I’m not much of a tomato sauce person so I modify when something requires a thick tomato sauce be added.
1 tablespoons extra-virgin olive oil
1 1/2 pounds ground Turkey – I used Jeannie-O, but you can use leftovers chopped up. (see below for instructions on how to prepare with turkey leftovers.
1/2 cup baby carrots, sliced (or use 1 carrot, grated)
1 onion, finely chopped (use your best judgement on how much onion you want to add)
2 tablespoons of minced garlic
3/4 to 1 cup of sliced Portobello mushrooms (optional)
Salt and Pepper to taste
1/2 teaspoon Bay Leaf, dry
1 1/2 cups of white wine. No need to use really expensive wine, just a nice Chardonnay will do. (use only 1 cupe of wine if using turkey leftovers). You can also use chicken or vegetable stock if you don’t want to use wine.
1 can of stewed tomatoes
2 tablespoons of Gluten Free All-Purpose Flour (adjust based on how thick you want sauce to be)
Serves about 4-5
Preheat oil in a large skillet over medium-high heat. Add the ground turkey and break up meat in to small chunks using a wooden spoon. Cook until brown, about 5-6 minutes.
**If using turkey leftovers, cook chopped turkey in pan with oil for 2 minutes until heated thouroughly.
Add in the sliced carrots, onion and garlic and cook another 2-3 minutes. Add salt and pepper, deglaze the skillet with the wine, while scraping the brown bits from the botton of the pan, then add the stewed tomatoes.
Bring mixture to a bubble then lower the heat to low and simmer for another 5-6 minutes more.
Serve over your favorite Gluten Free pasta noodles. I personally love (and used for this dish) Tinkyada Pasta Joy.