QUICK LINGUINE WITH TURKEY RAGU FOR TWO
This lovely meal for two is done in about 30 minutes. It tastes decadent but is pretty healthy! While you may certainly combine the cooked linguine with the sauce, I prefer to serve the sauce on top of the linguine.
Provided by thedailygourmet
Categories Main Dish Recipes Pasta
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat oil in a heavy skillet over medium heat. Remove turkey links from their casings. Cook and stir turkey in the hot skillet, breaking it up into crumbles. Continue cooking until browned, about 7 minutes.
- Add drained tomatoes and garlic. Reduce heat and simmer until tomatoes are broken down, about 10 minutes. Mix in reserved tomato liquid, Parmesan cheese, and cream. Add spinach. Drain linguine, reserving 1/4 cup pasta water. Add pasta water to the sauce if needed. Cook and stir until spinach is wilted down, 3 to 5 minutes. Season with salt and pepper.
- Serve sauce on top of the drained linguine.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 44.7 g, Cholesterol 114.8 mg, Fat 24.5 g, Fiber 3.7 g, Protein 34.1 g, SaturatedFat 9.2 g, Sodium 1509.6 mg, Sugar 6.9 g
SHEET PAN TURKEY CHILI WITH CORNBREAD "DUMPLINGS"
A different way to prepare chili and cornbread! This is a bit on the spicier side, so go easy on the chili powder and jalapenos for a milder version. This really fills up the sheet pan to the top, but don't worry, it will fit! If you're worried about spills, place aluminum foil on the oven rack before baking.
Provided by Kim
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h25m
Yield 8
Number Of Ingredients 31
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan.
- Crumble ground turkey and place onto one half of the sheet pan. Place onion, bell pepper, garlic, and celery on the other half of the sheet pan. Drizzle both with oil, and season with salt and pepper.
- Bake in the preheated oven, stirring once, until meat is cooked through and vegetables are soft, about 15 minutes.
- Meanwhile, place diced tomatoes, kidney beans, chicken broth, tomato paste, corn, jalapenos, molasses, Worcestershire sauce, chili powder, oregano, paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Stir until well combined. Carefully pour mixture over the turkey and vegetables, and gently stir to combine.
- Whisk cornmeal, flour, baking powder, and salt in a bowl until combined. Add milk, oil, honey, and egg, whisking until combined. Place about 8 dollops of the batter over the top of the chili. Sprinkle each "dumpling" with Cheddar cheese.
- Carefully return sheet pan to the hot oven, and bake until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. Allow to cool for 10 minutes. Sprinkle with sliced green onions just before serving.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 60.7 g, Cholesterol 86.4 mg, Fat 21.3 g, Fiber 8.9 g, Protein 26.9 g, SaturatedFat 6.9 g, Sodium 997.7 mg, Sugar 16.5 g
SLOW COOKER TURKEY CHILI WITH CORNBREAD DUMPLINGS RECIPE BY TASTY
Here's what you need: ground turkey, medium yellow onion, red bell pepper, yellow bell pepper, garlic, tomato sauce, black beans, pinto bean, frozen corn, chili powder, ground black pepper, kosher salt, large eggs, unsalted butter, whole milk, light brown sugar, all-purpose flour, yellow cornmeal, baking powder, kosher salt, shredded cheddar cheese, jalapeño, fresh cilantro, green onion
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 24
Steps:
- Combine the ground turkey, onion, bell peppers, garlic, crushed tomatoes, black and pinto beans, corn, chili powder, pepper, and salt in the bowl of a slow cooker.
- Cook on low for 6-8 hours or high for 4 hours.
- Once the chili has cooked for 6-8 hours, make the dumplings: Combine the eggs, melted butter, milk, and brown sugar in a large bowl.
- Add the flour, cornmeal, baking powder, and salt and stir until smooth. Fold in the cheese.
- Using a small ice cream scoop, dollop the batter on top of the chili and cook for 2 more hours on low or 1 hour on high, until the dumplings are puffed and tender.
- If using, garnish the chili with jalapeño, cilantro, and green onions.
- Enjoy!
Nutrition Facts : Calories 673 calories, Carbohydrate 83 grams, Fat 22 grams, Fiber 15 grams, Protein 38 grams, Sugar 14 grams
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- In a large pot, melt the butter over medium heat. Add the garlic, onion, carrots, and celery and let sauté for 5 minutes, stirring frequently. Whisk in the flour, poultry seasoning, salt and pepper and continue to whisk for 2 minutes. Stir in the turkey stock and let come to a simmer. Add the turkey.
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