Tagliatelle with Leftover Turkey Ragout

Ingredients

Yield:

4 Servings

• • 2 tbsp Butter
  • 2 tsp Chopped onions
  • 1 tsp Chopped garlic
  • 25 mL Dry white wine
  • 2 tbsp Shimeji mushrooms
  • 1 tbsp Plain flour
  • 1 cup Chicken stock
  • 1/2 cup Heavy cream
  • 1 cup Chopped cooked turkey
  • 3 tbsp Diced, roasted squash
  • 4 portions Cooked tagliatelle
  • 1 tbsp Grated parmesan
  • Salt and pepper to taste

Preparation

Difficulty:

Easy

Time:

20 MinutesPrep

Total Time:

45 Minutes

1. 1. In a large fry pan over medium low heat, cook butter until golden brown.
   2. Sauté onions and garlic add white wine and deglaze.
   3. Add the shimeji mushrooms and cook briefly for 2 minutes.
   4. Stir in flour until smooth, slowly whisk in chicken stock and cook until slightly thickened.
   5. Stir in cream, turkey and roasted squash.
   6. Reduce heat to low, and cook until thickened.
   7. Season with salt and pepper, and add grated Parmesan.
   8. Toss your favorite pasta with this Turkey ragout and enjoy.