1 pound ground turkey
1 small onion, cut into 1/4 inch slices
1 teaspoon salt
1 1/2 tablespoons chopped fresh rosemary
1 teaspoon tomato paste
1/2 teaspoon garlic powder
2 cups water, divided
3 eggs
8 ounces cannellini pasta
1 (4 ounce) can Italian-style beans with liquid
1 (8 ounce) package mascarpone cheese
In a skillet, brown ham slices onto the bottom side. Flip and brown on top.
Warm the onions in a microwave or in a small saucepan; add the 4 cups of water and the eggs. Bring mixture to a boil.
Pour about 2 tablespoons of the hot water into the skillet. Stirring well, cook butter or margarine in it for 3 minutes. Pour into the skillet. Stir well. Let simmer briefly. Season with salt, raisins, rosemary, tomato paste, garlic powder and 2 cups of water. Bring to a boil, then cook for about 1 minute.
Gradually add remaining 2 cups water and continue stirring vigorously until all liquids are absorbed.
Return sausage mixture to the skillet. Add 1/2 cup of flour and cook over medium heat for 2 minutes or until well browned. Remove sausage from pan and place in a separate container.
To the turkey, layer onions, mushrooms, mushrooms, basil, Roma tomatoes, olives, chives, 1/4 cup olive oil, 2 tablespoons olive wine vinegar, 1 cup Riesling wine. Spoon sauce across the turkey to serve.