|Ground Turkey Ragu Served With Polenta|
|Recipes - Poultry Seasoning|
Ground Turkey Ragu Served With Polenta
In a heavy deep skillet heat oil and 2 tablespoons butter over medium-high to high heat. Add meat, season with Spicely® Poultry Seasoning, salt (optional) and pepper. Brown the meat and crumble, 7 to 8 minutes.
Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more. Stir in red wine, stir a minute more, add 1 1/2 to 2 cups stock and tomatoes Adjust seasonings, reduce 12 to 15 minutes.
While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes. Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley.
Scoop thickened Polenta into shallow bowls and top with liberal amounts of meat sauce.