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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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This is just awesome. We even eat this on its own, without any pasta, sometimes. It's a hearty Italian chili that way and lip-smacking delicious. It's wonderful over penne, rotini, or good ol' p-sketti ;-) if you're a traditionalist! Any way you serve it, you'll love it. We got ours from an Emeril recipe that we tweaked a little-PORK FAT RULES! LOL! Ingredients:
2 lbs ground turkey |
3 tablespoons bacon drippings |
2 1/2 cups onions, diced finely |
1 cup celery, diced finely (can substitute green pepper) |
1 cup carrot, diced finely |
4 cups chicken stock |
1 cup dry red wine |
1/2 cup milk |
3 (15 ounce) cans diced tomatoes, drained |
3 (10 ounce) cans tomato sauce |
1 (6 ounce) can tomato paste |
3 garlic cloves |
3 teaspoons thyme |
1 tablespoon italian seasoning |
2 teaspoons salt |
2 bay leaves |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. In a large stockpot, heat bacon drippings over medium heat. Saute onions until soft. Add celery, carrots and garlic. Cook about 3 minutes.
2. Add ground turkey and cook for 10 minutes.
3. Add seasonings.
4. Add all remaining ingredients EXCEPT for milk.
5. Bring to a slight boil over med-high heat and then lower to simmer (I put it on low). Cook uncovered 2-2 1/2 hours.
6. Just before serving, add milk and stir well.
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