© 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
1/2 c red wine vinegar
1/4 c Kosher salt
2 bay leaves
1/2 c honey
1/2 c molasses
1 1/2 lbs TURKEY
1/2 c balsamic vinegar
1/2 c olive oil
2 red onions, cut into 3/4 inch slices
3/4 c dry sour cherries
1 c dry red wine
2 oz olive oil
1 tbsp butter
15 Cloves garlic, thinly sliced
1 jalapeno, thinly sliced
1 zucchini, cut into 1/2 inch cubes
1 yellow squash, cut into 1/2 inch cubes
2 c TURKEY STOCK
1 lb fettuccine, cooked and drained
Parmesan cheese, freshly grated As Needed
In a bowl, combine the first 5 ingredients with 1 cup water. Add turkey; cover, refrigerate and allow to marinate for 3 hours. Smoke turkey, chill and dice into large pieces. Cover and reserve in the refrigerator.
In a separate bowl, combine the balsamic vinegar and oil; add onion slices, cover, refrigerate and allow to marinate for 3 hours. Grill onions until tender. Chill and cut into 1/2 inch dice. Cover and reserve.
In a bowl, bloom the cherries in red wine for at least one hour.
In a skillet, heat oil and butter. Add garlic and jalapenos and cook until just brown. Add turkey and sear until golden brown; season. Add zucchini, yellow squash and red onion; toss. Add cherries and wine; reduce slightly. Stir in stock; simmer 10 minutes until slightly reduced.
Toss turkey mixture with the cooked pasta. Garnish with Parmesan.
590 Total Calories
140 Calories from Fat
16 g Total Fat
25 % Daily Total Fat
3 g Saturated Fat
15 % Daily Saturated Fat
80 g Cholesterol
27 % Daily Cholesterol
710 mg Sodium
30 % Daily Sodium
68 g Total Carbohydrates
23 % Daily Total Carbohydrates
4 g Dietary Fiber
16 % Daily Dietary Fiber
6 g Sugars
39 g Protein
25 % Daily Protein
40 % Daily Vitamin C
8 % Daily Calcium
25 % Daily Iron