So it happened.  Here we are, after Thanksgiving and we thought we were safe from turkey.  But now it is time for turkey revenge.  There are a number of great variations you can use when you are thinking of the set up for this one.  In the end no matter how you make it, it will still be tasty.

Turkey Pappardelle

Sauce Recipe:

5 mushroom (sliced)
1 medium onion
1 clove garlic
1lb Chopped turkey
1 quart stock
2 ounces canola oil
2 ounces flour

Method:

sweat the onion and garlic in the oil till translucent then add the mushrooms and cook through.  Add the flour and cook till blonde (slightly darker than white, should have a smell like popcorn or something akin to that).  Whisk in the stock, heat to boiling and then cook for 10 to 15 minutes more.

Pappardelle Recipe:

4 egg yolk
2 whole egg
1 pound flour
1 teaspoon kosher salt
1 tablespoon milk
1 tablespoon olive oil

Method:

If you are so inclined you can make your own pasta for this, just like we have done in the past (Pasta).  When rolling it out on the pasta roller it will be a little thicker than normal.  I roll it till setting 6 on the machine.  At the same time cutting the noodles is fairly easy as well.  I cut mine diagonally across the width of the pasta dough, roughly 1 inch wide.  Cook the noodles in boiling salted water just as you would other pasta.

To serve the noodles you can either warm them in the microwave (roughly 30 seconds) or add them directly to the sauce.

Variations:

Using mushroom or veggie stock this dish can be easily made vegetarian.  Cutting vegan egg roll wrappers in a similar size you could even make this a vegan dish.  Different variety of mushrooms make a great substitute for the turkey.

Time for a pint…

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