Linguine With Turkey Saute Recipes

TURKEY LINGUINE

Steps:

• In a large skillet or wok, stir-fry turkey in oil for 2 minutes. Add onion and garlic; cook and stir for 1 minute. Add broccoli, carrots, basil, tarragon, thyme and pepper; stir-fry for 3-4 minutes or until vegetables are crisp-tender. , Combine cornstarch and broth until smooth; add to the turkey mixture. Cook and stir until the mixture comes to a boil; cook 2 minutes longer. Serve over linguine; sprinkle with Parmesan cheese.

LINGUINE WITH TURKEY MEATBALLS AND QUICK SAUCE

Steps:

• To make the meatballs, preheat the oven to 450°F.
• Heat the olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat and let cool.
• In a large bowl, combine the pancetta-and-onion mixture with the remaining meatball ingredients and stir to combine. Form the turkey mixture into balls about 2 inches in diameter, using about 2 tablespoons for each, and place on a foil-lined and greased baking sheet. Bake for 20 minutes.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain, reserving 1 cup of the pasta water.
• Meanwhile, in a medium saucepan, warm the 1/4 cup of olive oil over medium heat. Add the tomatoes, garlic cloves, parsley, salt, and pepper and cook for 10 minutes. Discard the garlic cloves. Add the cooked meatballs and the cooked pasta and toss to coat. Add the reserved pasta water, about 1/4 cup at a time, if the pasta needs moistening. Arrange on a serving platter and top with the basil.

QUICK LINGUINE WITH TURKEY RAGU FOR TWO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in a heavy skillet over medium heat. Remove turkey links from their casings. Cook and stir turkey in the hot skillet, breaking it up into crumbles. Continue cooking until browned, about 7 minutes.
• Add drained tomatoes and garlic. Reduce heat and simmer until tomatoes are broken down, about 10 minutes. Mix in reserved tomato liquid, Parmesan cheese, and cream. Add spinach. Drain linguine, reserving 1/4 cup pasta water. Add pasta water to the sauce if needed. Cook and stir until spinach is wilted down, 3 to 5 minutes. Season with salt and pepper.
• Serve sauce on top of the drained linguine.

LINGUINE WITH TURKEY SAUSAGE AND PEPPERS

Steps:

• Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot.
• Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.
• Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine.
• Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Serve.

TURKEY LINGUINE WITH TOMATO CREAM SAUCE

Steps:

• In a Dutch oven, cook bacon over medium-high heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same pan, cook and crumble turkey with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in stock, tomatoes and salt; bring to a boil. Stir in linguine and half of the bacon; bring to a boil. Reduce heat; simmer, covered, until linguine is al dente, 9-10 minutes., Stir in cream cheese until melted; stir in parsley. Let stand 5 minutes. Sprinkle with remaining bacon.

LINGUINE WITH TURKEY SAUSAGE AND PESTO

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Add sausage, bell pepper, mushrooms and green onions. Sauté mixture until vegetables soften, about 7 minutes. Add pasta, pesto sauce and 1/2 cup Parmesan. Toss until mixture is combined. Season to taste with salt and pepper. Divide pasta mixture among plates. Pass additional Parmesan separately.

LINGUINE WITH LEMONY TURKEY PATTIES AND FRESH TOMATO SAUCE

Steps:

• Fresh Tomato Sauce:.
• Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil.
• Add the tablespoon of olive oil to a sauté pan over medium high heat. Sauté the garlic for 3 minutes, stirring. (Do not allow it to brown) (You may also add garlic to sauce raw. If you decide to add it raw, you can cut the garlic in half because it will be much stronger in flavor). Add to tomato mixture. Season to taste with salt and pepper.
• Let mixture sit at room temperature for at least 4 hours. (It can also be made a day ahead of time and kept in refrigerator).
• When ready to serve, Prepare turkey patties as indicated below.
• Cook linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl.
• Toss linguine with the tomato sauce and turkey patties. Incorporate parmesan cheese throughout or top each serving with the cheese.
• Lemony Turkey Patties:.
• Mix crumbs with half and half in a large bowl. Add all remaining ingredients and mix until well blended (mixture will be very soft).
• Moisten hands (to make meat mixture easier to handle) and shape into sixteen 1 - 1 ½" circumference patties. Let stand for 15 minutes.
• Heat olive oil and butter in a large nonstick skillet over medium heat until it bubbles and starts to brown. Add patties and cook until browned and crisp on both sides and no longer pink in centers, about 5 minutes. Place on paper towels to drain. Add to Linguine recipe.
• NOTE:.
• This recipe is also great served with only the fresh tomato sauce, but the turkey patties certainly add the "oomph". Definitely use summer tomatoes as mentioned in "Recipe Description" section. Supermarket vine ripened tomatoes are also decent enough to use.
• I also use this tomato sauce for making bruschetta. If using it for bruschetta, make sure to drain the juices from the tomatoes as it can make your bread soggy. I also add a bit of fennel seed (cause I like it) and grated parmesan or romano cheese over the top (or combo). Quickly pop the bruschetta's into the oven for a couple of minutes or so until cheese just melts.

LINGUINE WITH TURKEY SAUTE

Steps:

• Prepare pasta according to directions (6- 8 minutes).
• Two minutes before pasta is done, add broccoli flowerets to water.
• Cook 2 minutes; drain pasta and broccoli in colander.
• In a large skillet, warm the butter over medium heat.
• Add the onion, carrots, and celery; saute 3 minutes.
• Stir in the flour.
• Add the chicken broth and sage; stir in the turkey meat.
• Stir until the sauce comes to a simmer; simmer 1 minute.
• Pour turkey saute over the pasta.
• Sprinkle the stuffing mix on top.
• Serve immediately.
• (We like to spinkle on Parmesean cheese at the table).