Sunday, December 15, 2013

Pasta with Leftover Turkey Bolognese

When I saw the recipe on Mary's blog for Pasta with Leftover Turkey Bolognese I knew I wanted to try it if we had the turkey leftovers as I was ready for some pasta.  Please visit Mary's site for some great shots of hers.  We made it per Mary's recipe but Bev wanted to kick it up a little with some pepperoni.

Pasta with Leftover Turkey Bolognese - slightly adapted from One Perfect Bite 

1/2 pound bacon or pancetta, finely diced
1/4 cup finely chopped carrot
1/4 cup finely chopped yellow onion
1/4 cup finely chopped celery
4 medium cloves garlic, minced
1-1/2 teaspoons fennel seed, lightly crushed
1/4 to 1/2 teaspoon crushed red pepper flakes
1 ( 28-oz.) can diced tomatoes with juice
1 cup dry white wine                             
1 cup homemade turkey broth or lower-salt canned chicken broth
1 cup whole milk
1/2 cup packed flat-leaf parsley
2 dried bay leaves
Kosher salt
4 cups medium-diced roast turkey
1 cup pepperoni, julienned
12 to 16 ounces dried tubular pasta (i.e. rigatoni or penne)

1. Heat a wide, heavy-duty 6 to 8-quart pot over medium heat. Add pancetta or bacon and pepperoni and cook until its fat renders some then remove about half of the fat.  

2. Add carrot, onion, celery, and garlic and cook until vegetables begin to brown, 4 to 6 minutes. Stir in fennel seed and pepper flakes.

3. Add tomatoes and white wine. Boil for 2 to 3 minutes, then add broth, milk, parsley, and bay leaves. Stir well, return to a boil, and season with a little salt. Lower the heat to medium low and simmer until reduced by about one-third, 30 to 40 minutes.
4. Add turkey, raise heat to medium, and bring to a boil. Reduce heat to medium low and simmer until the flavors are fully developed and sauce is thick and rich, 10 to 15 minutes. Discard bay leaves and season to taste with salt. Yield: 5-1/2 cups sauce.

Since the house was getting cleaned on meal day, we decided to make the sauce a day ahead then reheat and finish cooking it down when ready to use.

5. Cook pasta in boiling salted water according to package directions; drain. Toss the pasta with the bolognese and serve. Yield: 4 to 6 servings.

The first shot is mine and the second is Bev's - she added fresh mozzarella and crushed red pepper to hers - I had mine like that the next day.

We all thought it was very good and a good way to use the leftover turkey - even though we turned it into a less healthy dish.  Thanks Mary for another fine meal.

Photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


11/29/13 meal date


  1. Larry, I really like the idea of kicking up this recipe with the pepperoni! My kind of bolognese sauce! Thanks for the good time and good food last night! Take Care, Big Daddy Dave and Laurie

  2. YUM... Looks delicious! Love the idea of adding the pepperoni.

    Merry Christmas.

  3. I think Bev is on to something with kicking this up with the pepperoni.

  4. I wish I would have thought of adding pepperoni to my turkey bolognese when I made it last year... that sounds like the perfect way to make a good sauce even better!!!

  5. Great use of leftover turkey! I bet adding the pepperoni in there gives it a ton of flavor!

  6. I like Bev's idea of adding that pepperoni. And what a great way to use left over turkey.

  7. What a great meal from leftover turkey.

  8. Yeah, I have a knack for tuning healthy meals into something less healthy too. Bev's idea about the pepperoni works for me.

  9. Love this idea great job to Bev! I am playing catch up and turkey leftovers are not in our home yet, worked through both Thanksgiving and now through the Eve of Christmas so Turkey it will be on Christmas day along with Lamb.. this is the perfect meal with leftovers.. a must try! Happy Holidays to you both.. enjoy your upcoming Western Trip! thanks for all your support this year to both me and Curt! Good health and happiness to you both in 2014


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