Pasta With Herbed Turkey Sauce Recipes

HERBED TURKEY TETRAZZINI

Steps:

• Cook noodles according to package directions. Meanwhile, in a Dutch oven, heat oil over medium heat. Add green onions; cook and stir 3 minutes. Add mushrooms, parsley, thyme and bay leaves. Cook until mushrooms are lightly browned. Add garlic; cook 1 minute longer. Discard bay leaves. , Transfer mushroom mixture to a small bowl; stir in lemon zest and set aside. Drain noodles., Preheat oven to 350°. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Whisk in broth. Bring to a boil; stir until thickened, about 2 minutes. Combine milk and egg yolk; add to sauce. Cook, stirring, 2 minutes longer. , Stir in mushroom mixture and turkey; heat through. Fold in noodles. Season with salt and pepper., Spoon into a greased 13-x9-in. baking dish. Toss bread crumbs and cheese; sprinkle over top. Bake, uncovered, until lightly browned, 25-30 minutes. Sprinkle with almonds.

TURKEY IN CREAM SAUCE

Steps:

• In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender., Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

TURKEY PASTA BAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Meanwhile, heat olive oil in a 12-inch heavy oven-safe sauté/deep pan over medium heat on the stovetop, then add onion and cook, stirring often, for 3 to 5 minutes or until softened. Stir in garlic and cook for 1 minute. Stir in cooked turkey, uncooked pasta, artichoke hearts and sun-dried tomatoes.
• Next, pour in pasta sauce (take 1/2 cup of the chicken broth and rinse out the jar of pasta sauce to get every last bit and pour that in too), remaining 2.5 cups of chicken broth, half-and-half, crushed red pepper flakes, black pepper and salt (if using). Stir to combine everything, ensuring pasta is submerged in the liquid. Keep the pot over the heat for 3 to 4 minutes just to let the liquid start to warm before placing into the oven.
• Top with shredded mozzarella cheese and bake (uncovered) for about 45 to 50 minutes (check on at the 45 minute mark) until bubbly, the pasta is cooked through and the cheese on top is melty and a little golden brown. Note: Ovens vary. If your cheese browns too quickly, you can loosely cover with aluminum foil (ensuring the aluminum foil isn't touching the cheese).
• Once done, carefully remove from the oven and let cool for about 10 to 15 minutes (don't skip this step) before garnishing with parsley (if using) and serving. Enjoy!

TURKEY PASTA SAUCE

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt; cook and stir until softened, about 5 minutes. Add turkey; cook and stir until browned, about 5 minutes. Stir in garlic; cook for 2 minutes. Add red pepper flakes.
• Stir tomatoes, white wine, tomato paste, oregano, and basil into the pot. Simmer, stirring occasionally, until the raw wine flavor cooks off, about 1 hour. Stir in sugar to reduce acidity. Season with salt and pepper. Puree sauce with an immersion blender for a less chunky sauce.

PASTA WITH HERBED TURKEY SAUCE

Steps:

• Heat olive oil in heavy large Dutch oven over medium-high heat. Add chopped garlic and sauté until tender, about 3 minutes. Add ground turkey and sauté until beginning to brown, breaking up large chunks with spoon, about 8 minutes. Add crushed tomatoes with puree, white wine, parsley, basil and oregano. Reduce heat to medium-low and simmer mixture until thickened to sauce consistency, about 30 minutes. Season sauce to taste with salt and pepper. Add pasta to sauce and toss to combine.

PASTA WITH CREAMY HERB SAUCE

Steps:

• Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
• When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
• Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.