Leftover Turkey Bolognese
Picture this: a few days post-Thanksgiving you open the fridge and realize all the sides from the big day are gone and you’re left with a daunting amount of turkey. Rather than reheat it in the microwave or oven with other side dishes, make turkey bolognese! It’s the ideal place to put all that leftover turkey and it’s a new horizon for your tastebuds that are over classic Thanksgiving flavors.
Ingreadient
- 4 ounces pancetta, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 stalks celery, diced (2/3 cup)
- 1 medium onion, diced
- 1 tablespoon unsalted butter
- 1 cup dry wine (red or wine, depending on what you have leftover)
- 4 cups leftover turkey, shredded (at least 50 percent dark meat)
- 28 ounces can whole-peeled tomatoes, crushed by hand
- 1 cup water
- 1 pound pappardelle or tagliatelle (any wide flat noodle will work)
- 1/2 cup pecorino romano
- 1/4 cup heavy cream
- 1/4 cup minced fresh parsley, plus more for serving
- kosher salt and black pepper to taste
Direction
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