Emerils Turkey Bolognese Sauce Recipes

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EMERIL'S TURKEY BOLOGNESE



Emeril's Turkey Bolognese image

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

10 slices turkey bacon (6 ounces), finely chopped
1 large onion, finely chopped
3 carrots, finely chopped
2 celery stalks, finely chopped
Coarse salt and ground pepper
2 pounds ground turkey (97 percent lean)
3/4 cup dry white wine, such as Sauvignon Blanc
2 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (14 1/2 ounces) reduced-sodium chicken broth
1/2 cup half-and-half
1/4 cup chopped parsley

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

EMERIL'S TURKEY BOLOGNESE SAUCE



Emeril's Turkey Bolognese Sauce image

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

2 tablespoons olive oil
8 ounces turkey bacon, small dice
1 1/2 cups onions, chopped
1 1/4 cups carrots, finely chopped
3/4 cup celery, finely chopped
1 1/4 teaspoons salt (to taste)
3/4 teaspoon fresh ground black pepper
2 lbs ground turkey, preferably thighs
1/2 cup dry white wine
2 tablespoons garlic, minced
1/2 cup tomato paste
1 (28 ounce) can Italian plum tomatoes, crushed with your fingers, undrained (juices and all)
1 1/2 cups chicken stock or 1 1/2 cups broth
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup evaporated milk
2 tablespoons fresh basil, chopped

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

SICILIAN STYLE ARANCINI



Sicilian Style Arancini image

Provided by Emeril Lagasse

Categories     side-dish

Time 7h5m

Yield about 16 arancini

Number Of Ingredients 40

3 3/4 to 4 cups chicken stock
4 tablespoons butter
3/4 cup finely chopped onion
1 cup Carnaroli or Arborio rice
Pinch saffron
1/2 cup dry white wine
1/2 cup finely grated Parmigiano-Reggiano, plus extra for garnish
1/3 cup heavy cream
3 eggs
1/2 cup chilled Bolognese Sauce for Arancini, recipe follows
Vegetable oil, for deep-frying
1/2 cup all-purpose flour
1 cup dry Italian bread crumbs
Essence, recipe follows
1 1/2 tablespoons chopped fresh herbs, such as basil, thyme, parsley or chives
Salt and freshly ground black pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
6 ounces pancetta or bacon, diced
1 1/2 cups chopped yellow onion
1 cup finely chopped carrots
3/4 cup finely chopped celery
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork
2 tablespoons white wine
1 1/2 tablespoons minced garlic
1/4 cup tomato paste
1 3/4 cups reduced-sodium beef broth
1 1/4 cups whole milk
1/4 cup heavy cream
2 tablespoons frozen green peas

Steps:

  • To make the basic risotto for the arancini, in a saucepan bring stock to a simmer. Cover and set aside to keep hot. In a heavy Dutch oven or large saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add a pinch of saffron and the white wine and cook, stirring, until absorbed. While continually stirring with a wooden spoon, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed by the rice between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes. Add the grated Parmigiano-Reggiano, heavy cream, herbs, salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled.
  • When ready to make the arancini, remove the chilled risotto from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into approximately 3 tablespoon sized portions. Using your hands, form the portions into rough ball shapes.
  • Press a hole into the center of each risotto ball and stuff the center with a heaping teaspoonful of the Bolognese Sauce. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini. Refrigerate at least 1 hour to allow balls to set up before coating and frying.
  • In a large saucepan, heat 2 inches of oil until a deep-fry thermometer registers 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Season each bowl with Essence to taste. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, rolling to coat completely, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.
  • Transfer to a plate or baking sheet briefly, if necessary, until you are ready to fry the arancini.
  • Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, 2 to 3 minutes. Transfer balls to paper towel lined plates to drain briefly before serving. Serve hot or warm, sprinkled with a little Parmesan.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.
  • In a medium saucepan over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes. Add the onion, carrots, celery, salt, and pepper and cook, stirring frequently, until the vegetables are very soft and lightly browned around the edges, about 6 minutes. Add the ground chuck, ground veal, and ground pork and cook, stirring to break up any clumps, until the meat is browned, about 5 minutes. Add the white wine, garlic, and tomato paste and cook for 2 minutes, stirring constantly. Add the beef broth and bring to a boil. Lower the heat so that the sauce just simmers. Simmer, partially covered, for 10 to 15 minutes.
  • Combine the milk and cream in a small mixing bowl. After the sauce has simmered for 15 minutes, and at even intervals, start adding the milk-cream mixture little by little, 1/4 cup or so at a time over 1 1/2 hours. By the end of the 1 1/2 hours, the milk mixture should be completely incorporated and the sauce should be very thick and creamy. This sauce is not supposed to be very "saucy" it should be tender morsels of meat coated by a thick, creamy sauce. Remove 1/2 cup of the sauce for the arancini, place in a small bowl and stir in the peas. Refrigerate until thoroughly chilled before using in the Sicilian Style Arancini recipe. The remaining sauce may be used for pasta; sauce freezes exceptionally well and may be frozen for up to 4 months.

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