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Turkey Thighs IV Recipe


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.