A delicious use for leftover Thanksgiving turkey - but if you can't wait, bake a few turkey cutlets; serve on whole wheat pasta, spaghetti squash, or zucchini noodles.
Ingredients
1 carrot, peeled and roughly choped, then minced by pulsing in food processor
1 small sweet onion, roughly chopped, then minced by pulsing in food processor
2 t dried sage
.5 t black pepper
.25 t kosher salt salt
.25 c dry white wine (like sauvignon blanc or pinot grigio)
1 - 1.5 c finely chopped roasted turkey (use leftovers or season and bake a few cutlets)
Heat a dutch oven or large sauce pan over medium-high heat. when the pot is hot, add a tablespoon of extra virgin olive oil, and let the oil get hot.
Get our pasta started while you make the sauce.
Swirl the oil around the pot, and add the carrot, onion, sage, pepper, and salt.
Stir occasionally as it cooks, until the onion softens (about 3 minutes).
Add the wine, and cook until it evaporates (about 3 minutes).
Add the turkey, chicken broth, tomato puree, and milk. Reduce heat to low, and simmer and cook until it has the consistency you would like for your sauce - probably about 10 minutes.
Stir in the parsley and cook for another minute or two.
Remove half of the sauce from the pot and add the pasta. Stir to coat the pasta.
Serve by portioning the coated pasta into pasta bowls, and top with additional sauce.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2016/11/10/take-two-turkey-ragu-with-whole-wheat-spaghetti/