Turkey Ragu with Polenta Recipe

Name: Turkey Ragu with Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more.
3
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.
4
Adjust seasonings, reduce 12 to 15 minutes and serve over polenta.
5
While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes.
6
Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley.
7
Scoop thickened polenta into shallow bowls and top with liberal amounts of ragu.
8
Pass extra cheese at the table.

1113

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 4 tablespoons butter, 2 pounds ground turkey, 2 teaspoons poultry seasoning, and more.

Yes, Turkey Ragu with Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Ragu with Polenta

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