Friday, February 12

Turkey Chipotle Sauce Over Pasta - A Gift from Summer's Garden

Turkey Chipotle Sauce Over Pasta - A Gift from Summer's Garden
The thing about winter is that you have to do something with holiday leftovers and things you 'put by' from last summer's garden. You have to, because you'll be needing the space for this year's garden and holiday leftovers. It's not easy being a food lover. Today's recipe was the result of wondering what to do with some leftover dark turkey meat I had frozen from Thanksgiving. And, resting comfortably nearby on the other freezer shelf was my Roasted Tomato-Pepper Mix, a combination of cherry tomatoes, three bell peppers (red, orange, green) and two banana peppers I had solar-roasted from my summer garden.

Since any form of pasta is considered manna from heaven in my little corner of the world, I will eat it on any day of the week, under any circumstances.  The carb choice was pre-ordained. If you have not 'put by' your own Roasted Tomato-Pepper combo used for this recipe, create your own with 1 package cherry tomatoes, sliced in half and placed cut side down, and the following peppers, cut in strips: 1 green bell pepper, 1 red bell pepper, 1 orange bell pepper, 2 banana peppers. Arrange on lightly greased cookie sheet and roast in 325F oven for 20-25 minutes. Set aside.

They Won't Eat Leftovers, Serve Them Turkey Chipotle Sauce Over Pasta
So many people say they don't care for leftover turkey. Well, this is a recipe that will change that, forever! When finished cooking, it's very hard to say you're eating turkey, which is not what can be said about most leftover turkey meals. So, without fear, go ahead and try this recipe. They won't be able to wait for another holiday meal.

While sauce is cooking, prepare your favorite pasta according to directions. Drain and arrange in serving dish.
Turkey Chipotle Sauce ingredients:
8oz. leftover cooked dark turkey meat, medium chopped
8oz. Roasted tomato-pepper mix (or, fresh made, as directed above)
1 medium onion, chopped
3 garlic cloves, chopped
2 Tablespoon Olive Oil
1Tablespoon tomato paste
1 Tablespoon molasses
1/2 cup white wine
1/2 cup chicken stock
1 teaspoon sweet basil
1/8 tsp mace
1/4 teasp. ground rosemary
1/4 teasp. ground fennel
1/2 teasp stevia
1/16 tsp ground chipotle (or, more, to taste)
salt and pepper to taste
 
In 2-quart saucepan, over medium-high heat, bring 2 Tablespoons Olive oil to a shimmer; add chopped onion and saute until just soft not translucent; add chopped garlic. As garlic begins to brown, add roasted tomato-pepper mix and blend thoroughly. Add turkey, tomato paste, molasses, white wine and chicken stock. Bring ingredients to full simmer; cover, reduce heat to low and simmer gently for 20 minutes. Add herbs and spices. Continuing simmering until mixture looks thick, about ten minutes, or so. Serve over pasta or rice.
 
Turkey Chipotle Sauce is Versatile
This sauce is delicious over rice and almost all of it will be absorbed. Don't be afraid to add more Chipotle pepper, if your family likes a lot of heat. I enjoy a gentle kick from peppers and don't need to be knocked out of my chair.  Leave out the turkey and you have a sensational pork barbecue sauce, too! 
 
Stick a celery stalk with leaves on top to help cool the palate and, of course, make it pretty. I hope you give it a try and like it as much as we do.
This post was entered into the "Grow Your Own" roundup #39, created by Andrea's Recipes and hosted this month by House of Annie.





13 comments:

  1. That looks good!! I am glad to know you won! (is it for sure now? I know you should! You are a great cook!

    Paloma.

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  2. Amazing recipe. I don't usually like turkey leftover meals but this one sounds great. A very good idea for after the holiday meals.

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  3. The turkey chipotle sauce sounds fantastic - so flavorful and smoky with chipotle! Great use of leftover turkey!

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  4. @Paloma - Yes, I was officially notified that I won. It's so cool. Now, my gentleman caller wants me to fix him some.

    @Terria - You're really gonna love the taste. It's just a bigga, bigga, bigga, hunk of yum-yum.

    @5 Star Foodie - Thank you. Please give it a try. We had the rest of it, last night. It's even better when the flavors totally marry overnight! Shoulda made more...

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  5. OOh congrats on the win! This looks similar to what I'm making tonight minus your better sauce.

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  6. What a lovely sounding recipe...solar cooked or not.

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  7. MMm looks like you have some great recipes! :) Happy SITS Saturday Sharefest!!

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  8. often, i think leftovers...or re-vampers...often have remarkable flavor...my beloved says it is because the flavors have had longer to dance with one another :)

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  9. Christina: Thanks, but I'm sure your sauce was great, too.

    Jenny: Just happened to have some solar roasted veggies available. I could on any medium, but try to never waste good solar energy...

    Kathryn: Thank you. And happy SITS Saturday Sharefest to you, too!

    The Muse: Your beloved's right. Some times sauces really need the resting period for a great blend.

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  10. Terria: Thank you. I'm always anxious to try out new combinations. You never know what you'll ending up loving.

    Christina: Don't be afraid. Grab one the next time you see it. You'll hate yourself for waiting.

    Paloma & 5-Star: If it's cabbage, it's got me! Such a versatile vegetable. And, of course, spaghettig squash has become my new best friend...

    Paloma: In spite of the link errors, I won! Yeah! Never won anything before. This is so cool. Hope you're gonna try to the next round and that you're feeling better.

    Leslie: Wouldn't miss your adventures. What a great blog name. Totally captivated me.

    Laura: Thanks for visiting, SITSah! Hope you've eaten since you've stopped by!

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  11. Mmm, that sounds like an absolutely delicious meal!

    Since you are using homegrown peppers, would you like to enter this post in our Grow Your Own roundup this month? Full Details at

    http://chezannies.blogspot.com/2010/02/announcing-grow-your-own-39.html

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