Turkey-roni Saved From Disaster

Turkey-Roni  ©Diane Eblin

Turkey-Roni ©Diane Eblin

Here’s a piece of advice I need to follow in the future.  Don’t watch The Tudors while cooking or things will likely burn on top of the stove.   Well I was not paying attention to my skillet and my turkey-roni started to burn.  Still not paying attention, I added the liquid which then revealed liquid.  Now you need to be fast and get the unburned food out of the skillet before it infuses throughout the dish.  I quickly grabbed another skillet and a large slotted spoon.  Tossed everything into the new pan and sauced it up with red wine.  Well it worked and you could not tasted the burnt turkey and onion.  I hope you don’t have this same experience, but if you do act fast and you might get lucky too.

Ingredients:

1 pound organic ground turkey
1 onion diced
1-2 cloves of garlic diced
1-2 pounds grape tomatoes
3 oz tomato paste
1 tsp oregano
1 tsp basil
1-2 cups wine
1-2 cups water or stock
Sea Salt and Pepper to taste
extra virgin olive oil

Directions:

Saute the onions in the hot oil until soft and translucent but not browned.  Add in your turkey meat along with the garlic and cook until no longer pink.  Mix in the seasonings, water or stock and add the tomatoes.  Put the lid on and cook over medium high heat and let the tomatoes cook and burst open.  This should take 10-20 minutes. Once they have burst open add in the wine and tomato paste.

Serve mixed with pasta.  I use quinoa elbow noodles from Ancient Harvest.  It’s gluten free and rice free.

For more gluten free dinners check out The Gluten Free Homemaker, What’s For Dinner Wednesday.

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