Turkey and Mushroom Creamy Tomato
You can never have too many main course recipes, so give Turkey and Mushroom Creamy Tomato a try. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 41g of protein, 32g of fat, and a total of 661 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Head to the store and pick up worcestershire sauce, tomato paste, olive oil, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.
Instructions
Watch how to make this recipe.
Cook's Note: Stir in any leftover mushrooms from the roasted mushroom meal mid-week.
In a Dutch oven, heat the extra-virgin olive oil and 2 tablespoons of butter over medium heat.
Add the mushrooms, rosemary, thyme and bay leaf and cook until the mushrooms are lightly brown, about 7 to 8 minutes. Stir in the onions and garlic and season with salt and pepper, to taste. Raise the heat a bit and cook 5 minutes more. Stir in the tomato paste, Worcestershire sauce and stock. Bring to a boil then reduce heat to a simmer.
Add the turkey and heat until the mixture bubbles, then turn off heat and cool. Store in the refrigerator for a make-ahead meal.
Reheat the sauce, in a covered pot, over medium heat, then uncover the pot and stir in the cream. Simmer over low heat.
Bring a large pot of water to a boil over medium heat. Salt the water and add the gnocchi. Cook until they float, about 1 to 2 minutes.
Drain the gnocchi and them to the pot. Stir in the remaining 1 tablespoon of butter and season with a hint of freshly grated nutmeg.
Serve in shallow bowls topped with lots of chunky, creamy sauce and some cheese.