© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/2 c unsalted butter
3 tbsp garlic, minced
6 c sweet onions, diced
3 lbs button mushrooms, cleaned and sliced
2 lbs shiitake mushrooms, cleaned and sliced
2 lbs oyster mushrooms, cleaned and sliced
1/4 c fresh thyme, chopped
1/4 c fresh parsley, chopped
1/4 c fresh rosemary, chopped
1-1/2 qt dry white wine
1 qt TURKEY STOCK
1 #10 Can crushed tomatoes with puree
10 lbs OVEN ROASTED TURKEY, cut in 1/2-inch cubes
To Taste salt and pepper
As needed pasta, cooked and held for service
As needed Parmesan cheese, grated
Over medium heat, melt butter, add garlic and onions and sauté until golden brown.
Add mushrooms and herbs. Sauté until liquid evaporates and mushrooms are tender.
Add wine, turkey stock and crushed tomatoes. Stir in turkey. Stirring occasionally, heat to a simmer and gently cook for 5-10 minutes.
Adjust seasonings as necessary.
Spoon ragu over cooked pasta and sprinkle with Parmesan cheese.
Total Calories 610
Calories from Fat 150
Total Fat 17 g
% Daily Total Fat 26
Saturated Fat 9 g
% Daily Saturated Fat 45
Cholesterol 210 g
% Daily Cholesterol 70
Sodium 600 mg
% Daily Sodium 25
Total Carbohydrates 39 g
% Daily Total Carbohydrates 13
Dietary Fiber 6 g
% Daily Dietary Fiber 24
Sugars 7 g
Protein 64 g
% Daily Protein 20
% Daily Vitamin C 30
% Daily Calcium 10
% Daily Iron 45