Thanksgiving is on its way.
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.
Bolognese is a classic Italian dish typically made with ground beef and/or pork. I have no idea why or how but at some point in college I started making this dish with shredded leftover chicken or turkey instead. Probably because I was at the top of my clean eating game, and always looking for ways to make clean eating comforting. To me, there is very little more comforting than a big bowl of pasta sauce. Just make sure to put it over whole wheat pasta.
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.
Similar Recipes:
Leftover Turkey Croquettes
Slow Cooker Pork Ragu
Leftover Turkey & Stuffing Casserole