I don’t know about you but there is always turkey leftover around our house this time of year, and it’s always a challenge to find ways to use it up without getting bored. The one dish that I always look forward to making and that is Leftover Turkey Bolognese.
Leftover Turkey Bolognese
- 1 tablespoon extra virgin olive oil
- 1 small onion diced
- 3 celery ribs chopped
- 2 large carrots peeled & chopped
- 2 cloves of garlic minced
- 1 cup low sodium chicken broth
- 1 8 oz can of tomato paste
- 1 12 oz can of low sodium diced tomatoes
- 1/4 teaspoon thyme
- 1 bay leaf
- 1 lb cooked shredded chicken or turkey
- 2 tablespoon heavy cream
- 1 lb pasta of choice prepared according to package instructions
- In a large, thick-bottomed saucepan heat the oil and sauté the onion, celery, and carrot for 3-4 minutes, or until the onion begins to soften.
- Add the garlic and continue to cook for another 1-2 minutes.
- Deglaze with the broth, scraping browned bits from the bottom of the pan and allow it to reduce by half
- Stir in the tomato paste, and cook for 1 to 2 minutes or until browned.
- Add the tomatoes, with juices, thyme, bay leaf, and chicken stirring well to combine.
- Cover and cook on low for about 30 minutes.
- Remove and discard bay leaf.
- Stir in the cream and serve warm over cooked pasta.