What To Do With Turkey Leftovers-Turkey Bolognese

Hope everyone had a wonderful Thanksgiving! I am excited that the season is upon us and I am gonna do what I can to make this the most economical Christmas season ever. I am also going to try to be a little more crafty this season, God help us all. 

My Turkey Day ended too soon with a bout of stomach flu. To save you the details, the last thing I want to do is think about eating Thanksgiving food. Ever. So, I am on the search to find things that are non traditional with my turkey and its leftovers. Be sure to check out Skinny Taste and her Turkey Pot Pie Soup here. She is a rockstar at low calorie recipes and she is from my family's hometown of Oceanside, NY and I thought this looked really good. When I was watching The Today Show, they gave me the idea of taking my turkey and making a Bolognese sauce. I grabbed Giada's recipe and can't wait to try it!! I am able to take the leftover carrots, turkey, onions and celery and make an Italian favorite with turkey.

Check out her video here!!

Turkey Bolognese
Recipe courtesy Giada De Laurentiis

1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan


Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan

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