1 lb hot cooked pasta
Patties
1 lb ground turkey
1 C. parmesan cheese
salt and pepper to taste
2 eggs
Mix all together. (If you want, you can cook all of them with this dish, but what I did was save about 2/3rds of the mixture in the freezer as premade meatballs. So you may want to double the sauce recipe (or more) if you want to serve all the patties at once.) Heat 3TB (1/2 a stick of butter) in a large skillet. Fry the patties on both sides over medium to medium-low heat (so they don't brown too fast and do get cooked all the way through). Set aside. DO NOT DISCARD THE BUTTER IN THE PAN.
Sauce
1 large onion, chopped into slivers (ie, stop chopping them one step before you get cubes)
1/2 C. cream
salt and pepper to taste
the rest of the stick of butter
Scrape the browned bits off the bottom of the pan. Melt the butter in it. Saute the onions in the pan until they are soft. Reduce the heat to low. Add in the cream and stir to mix well. Season with salt and pepper to taste. Pour the sauce over the turkey patties to comingle the flavors --or-- Serve each plate individually with pasta, patties, then a generous helping of sauce.
________
This is my own take on a recipe from The Northend Italian Cookbook, "Saporite de Manzo". I felt it deserved a rename because my version differs in some of the ingredients and quantities and also does NOT have any balsamic vinegar, and therefore probably tastes a lot different.
I really wanted to add some white wine to the sauce-- I had even bought some muscato at the liquor store-- but the cheap corkscrew I bought literally broke off in the bottle. It was a hot mess. I had to dig most of the cork out crumb by crumb with: a steak knife, my bare hands, and a long knitting needle. The rest came out stuck to the bottom of the corkscrew or ended up in my wine. Ugh. So, needless to say, my wine-adding plans were scuttled when the corkscrew broke off in my wine bottle, since making a sauce is a time-sensitive operation that doesn't really allow for 30 minutes of cork-mining and I therefore had to set that project aside and finish making my dinner. If you want to add wine, what you would do is: after you've removed the cooked patties from the cooking pan, add in the wine (about 1/4 C.) and let it bubble and moil about while you scrape the brown bits off the bottom of the pan. Then, once all that's done with, add in the additional butter and continue with the recipe as written. However, the oniony sauce as it is was pretty good, especially mixed with the flavor of the parmesan cheese in the patties.
When I made my pasta, I actually cooked a half pound of pasta and a half pound of frozen peas together. I think it was yummy, but you could go with plain pasta, too.
Patties
1 lb ground turkey
1 C. parmesan cheese
salt and pepper to taste
2 eggs
Mix all together. (If you want, you can cook all of them with this dish, but what I did was save about 2/3rds of the mixture in the freezer as premade meatballs. So you may want to double the sauce recipe (or more) if you want to serve all the patties at once.) Heat 3TB (1/2 a stick of butter) in a large skillet. Fry the patties on both sides over medium to medium-low heat (so they don't brown too fast and do get cooked all the way through). Set aside. DO NOT DISCARD THE BUTTER IN THE PAN.
Sauce
1 large onion, chopped into slivers (ie, stop chopping them one step before you get cubes)
1/2 C. cream
salt and pepper to taste
the rest of the stick of butter
Scrape the browned bits off the bottom of the pan. Melt the butter in it. Saute the onions in the pan until they are soft. Reduce the heat to low. Add in the cream and stir to mix well. Season with salt and pepper to taste. Pour the sauce over the turkey patties to comingle the flavors --or-- Serve each plate individually with pasta, patties, then a generous helping of sauce.
________
This is my own take on a recipe from The Northend Italian Cookbook, "Saporite de Manzo". I felt it deserved a rename because my version differs in some of the ingredients and quantities and also does NOT have any balsamic vinegar, and therefore probably tastes a lot different.
I really wanted to add some white wine to the sauce-- I had even bought some muscato at the liquor store-- but the cheap corkscrew I bought literally broke off in the bottle. It was a hot mess. I had to dig most of the cork out crumb by crumb with: a steak knife, my bare hands, and a long knitting needle. The rest came out stuck to the bottom of the corkscrew or ended up in my wine. Ugh. So, needless to say, my wine-adding plans were scuttled when the corkscrew broke off in my wine bottle, since making a sauce is a time-sensitive operation that doesn't really allow for 30 minutes of cork-mining and I therefore had to set that project aside and finish making my dinner. If you want to add wine, what you would do is: after you've removed the cooked patties from the cooking pan, add in the wine (about 1/4 C.) and let it bubble and moil about while you scrape the brown bits off the bottom of the pan. Then, once all that's done with, add in the additional butter and continue with the recipe as written. However, the oniony sauce as it is was pretty good, especially mixed with the flavor of the parmesan cheese in the patties.
When I made my pasta, I actually cooked a half pound of pasta and a half pound of frozen peas together. I think it was yummy, but you could go with plain pasta, too.
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