Lots of leftover turkey meals feel just like a boring old plate of the same stuff as the night before.
I hate being bored with food. I think being bored would make me dislike cooking. So that's why I like to change things up and make the old into something new.
This is a fresh new dish that makes turkey leftovers sing with the happiness of a new meal, but really it's just a plate with leftovers from the night before.
Plus it's easy as can be, because after cooking a big meal with a turkey -- you deserve it!
Here you go!
Turkey and Mushroom Ragout with Polenta
1 medium onion, peeled and diced
1 package of white button mushrooms, sliced
1 tablespoon olive oil
2 cups of pre-cooked turkey, cut into chunks
2 cups of tomato sauce
Pinch of salt and pepper
1 cup of milk
1 cup of turkey broth
1/4 teaspoon nutmeg
1/2 cup yellow corn meal
2 tablespoons heavy cream
1/4 cup Parmesan cheese
1. Heat olive oil in a large pan on medium heat and cook onions and mushrooms through, about 5-10 minutes.
2. In a medium pot at high heat, boil milk, turkey broth, and nutmeg.
3. Add turkey and sauce to the pan with the onions and mushrooms. Season with salt and pepper. And let all ingredients warm, about 5-10 minutes.
4. Add cornmeal to the milk mixture and remove the pot from the heat. Stir and let cook about 5 minutes.
5. Add cream and cheese to the polenta. Stir to combine.
6. Serve a dollop of polenta with a generous spoon of the tomato and turkey ragout on top. Pairs well with steamed spinach or another green leafy vegetable.