Leftover turkey turned into a satisfying casserole.
|2 cups||Maple Leaf Prime� Whole - Canada A - Young Turkey|
|3 tbsp||olive oil|
|1/2||medium red onion|
|1||medium green bell pepper|
|1/2||medium red bell pepper|
|1/2||medium orange bell pepper|
|1.5 cups||diced tomatoes|
|1 tsp||crushed red pepper|
|3 tbsp||sour cream|
|1.2 cup||Romano cheese for grating|
Bring a large pot of salted water to a boil for the pasta.
Heat 1 tablespoon of the olive oil over medium heat and add the turkey meat. Sauté until lightly browned and heated through, 5 to 7 minutes. Transfer to a paper towel-lined plate and set aside. Drain any excess fat from the pan.
Add the remaining 2 tablespoons of olive oil to the pan, add the onion and sauté until softened, 2 to 3 minutes. Add the garlic and continue cooking, approximately 1 minute longer.
Add the bell peppers and continue cooking, stirring frequently, until the peppers have softened slightly, 3 to 4 minutes.
Add the tomatoes and crushed red pepper, and return the turkey to the pan. Combine well and season with salt and pepper.
Reduce the heat to medium-low and simmer gently, stirring occasionally, until the peppers are tender, 5 to 7 minutes.
Cook the pasta according to package directions, and drain.
Stir the sour cream into the turkey mixture and cook until heated through, 1 minute. Add the pasta and combine thoroughly.
Sprinkle the top with grated Romano cheese.
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