© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs TURKEY LEGS (skinned and boned with tendons pulled)
8 oz pork fat back, diced
1/2 tsp fresh garlic, minced
1 tbsp salt
1/4 tsp freshly ground pepper
1/4 tsp freshly ground fennel seed
1/2 tsp dextrose
1/4 tsp smoked paprika
1-1/2 oz ice cold water
1 lb Bucatini pasta (or substitute spaghetti or linguini)
1 lb SWEET TURKEY SAUSAGE (from above)
3 tbsp extra virgin olive oil, DIVIDED
3 Cloves garlic, thinly sliced
1 Pinch chili flakes
1 Bunch broccoli rabe, blanched and chopped
salt and freshly ground pepper To taste
2 oz grated Parmesan
SWEET TURKEY SAUSAGE: Cube turkey into 1-inch pieces and mix with pork fat back. Chill to just above freezing.
Thoroughly mix turkey, fat, garlic, salt, pepper, fennel, dextrose and paprika together.
Place a 1/4-inch plate on a sausage grinder.
Grind turkey mixture and place mixture over a bowl of ice to keep all raw ingredients cold.
Add water and mix turkey until it forms a bit of elasticity.
Cook a small amount and adjust seasoning, as needed.
Cover and chill raw ingredients until time of service.
Yield: 2-1/2 Pounds
BUCATINI WITH SWEET TURKEY SAUSAGE: Bring a large pot of salted water to a rolling boil. Add pasta and cook until tender.
Break-up the turkey sausage into small 1/2-inch pieces.
Over high heat, add 1tablespoon olive oil to a large sauté pan.
Add sausage and cook until browned.
Remove sausage from the pan and add the remaining olive oil.
Add garlic and chili flakes to the pan and sauté only until translucent and aromatic.
Add broccoli rabe and cooked sausage to the pan. Season with salt and pepper.
Add cooked pasta with some pasta water and toss to incorporate all ingredients.
SERVICE: Portion into six bowls and top with grated Parmesan.