Photo: Turkey Ragu with Polenta Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons butter
- 2 pounds ground turkey
- 2 teaspoons poultry seasoning
- Salt and freshly ground black pepper
- 2 sprigs rosemary, finely chopped
- 2 large cloves garlic, finely chopped
- 1 onion, finely chopped
- 1/2 cup store-bought shredded carrot or 1 small carrot, finely chopped
- 2 ribs celery from the heart with leafy greens, finely chopped
- 1 fresh bay leaf
- 1/4 cup tomato paste
- 1/2 cup red wine
- 4 cups turkey stock or chicken stock
- 1 (28-ounce can) San Marzano tomatoes
- 1 cup whole milk
- 1 cup quick cooking polenta
- 1/3 to 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
- A handful flat-leaf parsley, chopped
Directions
In a heavy deep skillet heat oil and 2 tablespoons butter over medium-high to high heat, add meat, season with poultry seasoning, salt and pepper, brown the meat and crumble, 7 to 8 minutes. Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more. Stir in tomato paste 1 minute then red wine, stir a minute more, add 1 1/2 to 2 cups stock and tomatoes and break up tomatoes with a spoon. Adjust seasonings, reduce 12 to 15 minutes and serve over polenta.
While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes. Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley.
Scoop thickened polenta into shallow bowls and top with liberal amounts of ragu. Pass extra cheese at the table.
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By hollysing_11411353
New Hartford, NY
on November 25, 2011
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I never thought tomatoes and poultry seasoning would compliment each other, but this dish was delicious. I used a 16 oz can of diced tomatoes and some basil because I didn't have rosemary. It worked well. I had left over turkey from Thanksgiving and chopped that in 1/2" dice instead of the ground turkey. I also added some fresh parsley to the ragout at the end. The polenta was delicious. I had always made it with just water, salt and pepper. This stepped it up a notch. Very nice twist on leftover turkey.
However, preparation was an hour (and I am not a slow cook. The four portions were VERY ample. I had some left over for lunch. Thanks, Rachael!
By earalav
Meridianville, AL
on November 12, 2010
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I was searching for a way to use some ground turkey I had in the freezer. My cupboards were getting bare so I was limited with what I could make. Even though I had never even eaten a ragu, I decided to try this recipe. I had to make some substitutions due to the bare cupboards (stewed tomatoes for the San Marino, canned carrots for the fresh ones - I added these at the very end, dried herbs for fresh, shredded colby-jack for the Parmesan, and cranberry juice/balsamic vinegar for the red wine, but it still turned out delicious. My family ate it up. The polenta made it very filling. We had left over ragu which my family ate with tortilla chips.
By historynow02
on March 29, 2010
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Wanted something different tonight for dinner, but without alot of time spent preparing the meal. Found this recipe and thought I would try it, and it is definitely a keeper. My family loved it; we ate it all! I could not find quick polenta so I did have to go the longer route and use the 30 minute version, but it was so worth it. I made Ina Garten's sauteed spinach as a side dish, and it was a perfect match. Thanks Rachael.
Read all 14 reviews