Wednesday, April 1, 2009

Turkey Ragu Recipe

Here's the turkey ragu I made up during the March Daring Bakers challenge.

2 tablespoons olive oil
3 shallots, minced (or equivalent amount of any onion)
1 large carrot, minced
2 stalks celery, minced
1/2 pound ground turkey
2 hot Italian turkey sausages
20 slices turkey pepperoni, minced
2 cups hot turkey, chicken, or vegetable stock
4 whole canned tomatoes
2 tablespoons pureed tomato (optional - I was just trying to use this up, so I threw it in there)

Heat olive oil over medium in large skillet (regular, not non-stick, if possible). Add shallots, carrot, and celery and cook until vegetables start to soften. Add ground turkey and sausage, breaking up as much as possible. Once meats are cooked through, lower heat to medium-low and add minced turkey pepperoni. Cook until ground meats take on a faint golden-brown hue, stirring occasionally. You probably have a brown glaze on the bottom of the pan and some meat might be sticking. Transfer meat and vegetables to saucepan, then add half a cup of stock to skillet and scrape as much of the brown glaze up as possible, stirring it in to the stock. When you've got the pan pretty well scraped, dump the stock and brown stuff in to the saucepan with the meats and vegetables. Simmer over low heat until almost all liquid is absorbed. Add remaining stock to the saucepan 1/2 cup at a time, simmering until almost totally absorbed after each addition. Break up meats as much as possible every time you stir more stock in. Once almost all stock is absorbed, add tomatoes and break them up as much as possible. Simmer for another ten to fifteen minutes.

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