Turkey Tuesday is back! I know I’ve been super sporadic about posting turkey recipes in the past few months but that’s just my life right now. Rather than focus on what I haven’t been able to do, I’m just happy today that I can share this fantastic new recipe featuring turkey thighs.
And did I mention it’s basically a one-pot recipe? Brilliant!
I used turkey thighs for this recipe because I love the flavor of dark meat and I think it gives the dish a hearty flavor that holds up well with the mushrooms. However, if dark meat isn’t your thing, you could easily substitute turkey tenderloins or turkey breast.
Mmmmm … yummy turkey!
Another tip to make this a very quick weeknight meal – I cooked the turkey thighs the night before in the oven and then just stuck them in the fridge. (Two thighs took about 45 minutes in a 375 degree oven.) I also pre-prepped the onion and garlic so I’d be ready to roll the next night.
My family really liked this recipe – but of course, we love a good comfort dish like this. If you try it, let me know what you think!
(Note – I am not compensated to be a part of Jennie-O’s Switch Circle except for the occasional complimentary turkey products to try. Opinions are my own.)
- 2 turkey thighs, cooked, skin removed, and chopped
- 1 teaspoon dried basil
- Salt and pepper to season
- 1 tablespoon olive oil, divided
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- ⅓ cup dry white wine
- 8-ounces mushrooms, sliced
- 1-quart chicken stock (or broth)
- 1 (12-fl/oz) can evaporated milk
- ⅓ cup milk (I use skim milk)
- Extra salt and pepper, to taste
- 10-ounces uncooked penne pasta (just over 4 cups)
- 1 cup fresh grated parmesan cheese
- A handful of fresh parsley, chopped
- Season turkey thighs with dried basil, salt and pepper under the skin. Bake at 375 degrees for approximately 45 minutes - or until the temperature reaches 165 degrees F. as measured by a meat thermometer.
- Let the turkey cool, remove the skin, and then roughly chop into bit-sized pieces.
- Heat 1 tablespoon oil to a large Dutch oven.
- Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes).
- Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
- Add the mushrooms and cook for a further 3 minutes, while stirring occasionally.
- Then, add the broth, milks, salt and pepper, and bring to a gentle simmer.
- Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
- Stir in the parmesan cheese until it melts through the sauce.
- Stir in the turkey.
- Turkey heat to low and allow to sit for 5 minutes to allow the sauce to thicken and turkey to heat through.
- Garnish with fresh parsley and extra parmesan, if desired.
- You could substitute heavy cream or half-and-half for the evaporated milk if you so desire.