Leftover Turkey Bolognese Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
309 kcal
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Course
Main Course
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Cuisine
North American
Leftover Turkey Bolognese Recipe
Description
Leftover Turkey Bolognese features shredded turkey simmered in a tomato-based sauce enriched with sautéed vegetables and herbs. The preparation begins by softening onion, carrot, and red bell pepper, then adding garlic and caramelizing tomato paste to deepen the flavor. Red wine or water helps deglaze the pan before crushed tomatoes, turkey, honey, and seasonings are added and simmered. The slow cooker method allows the sauce to develop even more flavor over a longer cooking period.
The sauce offers a balance of savory and slightly sweet notes from honey and vegetables, with a herbal touch of oregano. The texture is thick and chunky from the minced vegetables and shredded turkey, making it an ideal hearty topping for pasta. Finishing the dish with fresh basil and Parmesan cheese adds brightness and richness.
Serve over cooked pasta of choice for a filling meal that repurposes leftover turkey. The sauce can be made on the stovetop or set to cook slowly in a crockpot, providing flexibility depending on cooking time and preference.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely minced
- 1 medium red bell pepper minced
- 1 medium carrot minced
- 3 cloves garlic
- 5.5 .5 ounce tomato paste canned
- ½ cup red wine or water
- 28 ounce crushed tomatoes canned
- 2 cups turkey shredded
- 1 teaspoon honey
- 1 teaspoon salt sea salt
- 1 teaspoon black pepper sea salt
- ½ teaspoon oregano dried
- pasta to serve, cooked pasta; chopped basil
- basil
- Parmesan Cheese
Instructions
- Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft and brown, about 8 minutes. Add the bell pepper and carrot and continue to cook until both are soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the tomato paste to the pot and let it cook until it starts to caramelize, about 3 minutes. Pour the red wine or water into the pan and scrape to remove any bits that are stuck on the bottom.
- Add the crushed tomatoes, shredded turkey, honey, salt, pepper, and oregano and bring the pot to a boil. Reduce the heat to low and simmer gently, partly covered to reduce splatters, for 15 minutes.
- Serve on a bed of pasta with basil and a little parmesan.
Slow Cooker Method
- Follow steps 1 and 2. Then, pour everything from the pan into your crockpot, add the crushed tomatoes, shredded turkey, honey, and oregano and stir everything together. Set your crockpot to cook on high for 4 hours or low for 8 hours. When the turkey Bolognese is ready, season it to taste with sea salt and pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 309kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 31g | 62% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 654mg | 27% |
| Potassium | 1957mg | 42% |
| Fiber | 10g | 40% |
| Sugar | 24g | 48% |
| Vitamin A | 5072IU | 101% |
| Vitamin C | 112mg | 124% |
| Calcium | 156mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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