Turkey Ragu With Buttered Noodles Recipe
Just plain healthy recipe...
Turkey ragu with buttered noodles is made with turkey thigh meat in chicken broth. Plenty of vegetables and seasonings to help you savor the flavor.
1 tablespoon canola oil
3 turkey thighs, skinned
2 quarts fat-free, low-sodium chicken broth , heated to simmer
2 carrots, peeled and cut into 1-inch cubes
2 onions, peeled and cut into 1-inch cubes
2 turnips, peeled and cut into 1-inch cubes
1 pound egg noodles
2 tablespoons butter or olive oil
1/4 cup finely chopped parsley
1 lemon, zested and juiced
Salt and black pepper to taste
Preheat oven to 325-degrees. Heat oil in a large nonstick skillet, and sear turkey on all sides until golden brown, about 10 minutes. Transfer to a Dutch oven and add hot broth to cover. Place in oven and bake 1 hour and 15 minutes. Remove from oven.
Add vegetables, season to taste with salt and pepper, cover, and return to oven. Cook 15 minutes or until vegetables are tender. With a slotted spoon, remove turkey and vegetables; set aside. Skim fat from broth, strain, and return to pan. Over medium heat, boil broth until reduced to about 3 cups. Remove from heat and set aside. When turkey is cool, remove meat from bones and cut into 1-inch cubes. Add to vegetables and set aside or refrigerate.
Cook noodles according to package directions. Strain, reserving about one cup of cooking liquid. Place noodles and liquid in a large serving bowl and add butter. Cover and keep warm.
Return turkey and vegetables to broth and simmer over medium heat until heated through.
Ladle ragu over noodles; sprinkle with parsley, lemon zest, and lemon juice; season to taste with salt and pepper.
Yield: 8 servings
Calories: 395; Total Fat: 11g; Saturated fat: 4g; Cholesterol: 100mg; Carbohydrates: 45g; Protein: 28g; Fiber: 4g; Sodium: 279mg