TURKEY RAGOUT WITH WHITE WINE
Make and share this Turkey Ragout With White Wine recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except cornstarch, water, salt and pepper in slow cooker. Cover and cook 6-8 hours on low.
- Turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring 2-3 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 236, Fat 8.3, SaturatedFat 2.2, Cholesterol 73.7, Sodium 88.3, Carbohydrate 9.5, Fiber 2.1, Sugar 4.3, Protein 26.9
HOMEMADE RAGU SAUCE
"My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this ragu sauce recipe with plenty of garlic bread." -Kate Gaul, Dubuque, IA
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 10 servings (7-1/2 cups).
Number Of Ingredients 22
Steps:
- In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.
Nutrition Facts : Calories 309 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 746mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
ROAST TURKEY WITH WHITE WINE AND ROSEMARY
This recipe has been tested by Country Living This Thanksgiving classic, basted in white wine and rosemary, will hold center stage on any dinner table. Arrange fresh herbs, seasonal fruit, and vegetables for colorful and easy-to-assemble holiday garnishes.
Provided by Engelis
Categories Whole Turkey
Time P1DT21h30m
Yield 1 turkey, 10 serving(s)
Number Of Ingredients 10
Steps:
- Make basting liquid:
- Bring broth, butter, and wine to a boil in a small saucepan over high heat.
- Add the rosemary and zest and simmer for 20 minutes.
- Add the honey, remove from heat, set liquid aside, and keep warm.
- Roast the turkey:
- Preheat oven to 350 degrees F.
- Season the turkey with salt and pepper.
- Truss the turkey and place, breast side up, in a roasting pan fitted with a wire rack.
- Add garlic cloves and lemon slices in the pan and roast for 30 minutes.
- Baste turkey with liquid and roast, basting again every 30 minutes, until a thermometer inserted into the thigh meat reads 175 degrees F -- about 3 hours.
- If you plan to make gravy, reserve the pan drippings.
- Let the turkey rest for 30 minutes before carving.
Nutrition Facts : Calories 1070.2, Fat 62.4, SaturatedFat 24.1, Cholesterol 419.3, Sodium 1067.8, Carbohydrate 6.5, Fiber 0.6, Sugar 3.7, Protein 112.6
GROUND TURKEY RAGU WITH TAGLIATELLE RECIPE - (4.6/5)
Provided by á-14060
Number Of Ingredients 17
Steps:
- In a Dutch oven, heat the olive oil, four turns of the pan, over medium-high. Add the turkey and cook, breaking into pieces with a spoon, until browned, about 5 minutes. Add the onion, carrot, celery, garlic and herbs; season with salt and pepper. Partially cover and cook until the vegetables soften, about 5 minutes. Add the wine and cook until the wine is reduced to about 1/4 cup, about 3 minutes. Add the tomatoes and reduce the heat to medium-low. Partially cover and cook until the sauce thickens, 15-20 minutes. Remove the bay leaf. Meanwhile, bring a large pot of water to a boil for the pasta. Salt the water, add the pasta and cook to al dente. Reserve 1/2 cup of the starchy cooking water. Drain the pasta and return it to the pot. Add the butter, half the sauce and the cooking water; toss. Serve topped with more sauce and cheese.
WHITE WINE BASTED TURKEY
Make and share this White Wine Basted Turkey recipe from Food.com.
Provided by mocooks
Categories Whole Turkey
Time 4h20m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Serves 12 to 14 If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly.
- For step-by-step photos, see our Roast Turkey and Gravy feature.
- Rinse turkey with cool water, and dry with paper towels.
- Let stand for 2 hours at room temperature.
- Place rack on lowest level in oven.
- Heat oven to 450°.
- Combine melted butter and white wine in a bowl.
- Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square.
- Immerse cheesecloth in the butter and wine; let soak.
- Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan.
- Remove pop up time if there is one, use regular meat thermometer in thick part of leg.
- Fold wing tips under turkey.
- Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
- (Stuff loosely if you choose, I do not stuff) Tie legs together loosely with kitchen string (a bow will be easy to untie later).
- Fold neck flap under, and secure with toothpicks.
- Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
- Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp.
- Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.
- Place turkey, legs first, in oven.
- Cook for 30 minutes.
- Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine.
- Reduce oven temperature to 350°, and continue to cook for 2 1/2 more hours, basting every 30 minutes, you will need to reheat the butter-wine mixture occasionally as the butter will harden.
- Watch pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
- After this third hour of cooking, carefully remove and discard cheesecloth.
- Turn roasting pan so that the breast is facing the back of the oven.
- Baste turkey with pan juices.
- If there are not enough juices, continue to use butter and wine.
- The skin gets fragile as it browns, so baste carefully.
- Cook 1 more hour, basting after 30 minutes.
- After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh.
- Do not poke into a bone.
- The temperature should reach 180° (stuffing should be between 140° and 160°) and the turkey should be golden brown.
- The breast does not need to be checked for temperature.
- If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
- When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes.
- Meanwhile, make the gravy.
- Pour all the pan juices into a glass measuring cup.
- Let stand until grease rises to the surface, about 10 minutes, then skim it off.
- Meanwhile, place roasting pan over medium-high heat.
- Add 1 cup dry red or white wine, or water, to the pan.
- Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.
- Add giblet stock to pan.
- Stir well, and bring back to a boil.
- Cook until liquid has reduced by half, about 10 minutes.
- Add the defatted pan juices, and cook over medium-high heat 10 minutes more.
- You will have about 2 1/2 cups of gravy.
- Season to taste, strain into a warm gravy boat, and serve with turkey.
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