Ground Turkey Ragu Served With Polenta

• 2 Tbls. extra-virgin olive oil
• 4 Tbls. butter
• 2 pounds ground turkey
• 2 tsp. Spicely® Poultry Seasoning
• Pinch kosher salt (optional) and Spicely® Peppercorn Black whole, freshly ground
• 1/2 tsp. Spicely® Rosemary Ground
• 2 large cloves garlic, finely chopped
• 1 onion, finely chopped
• 1/2 cup store-bought shredded carrot or 1 small carrot, finely chopped
• 2 ribs celery from the heart with leafy greens, finely chopped
• 1 Spicely® Bay Leaf
• 1/2 cup red wine (optional)
• 4 cups turkey stock or chicken stock
• 1 (28-ounce can) ground tomatoes or tomato puree
• 1 cup milk, preferably whole
• 1 cup quick cooking polenta
• 1/3 to 1/2 cup grated Parmesan
• A handful flat-leaf parsley, chopped

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.

Polenta

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.

Turkey Patties with Wild Mushrooms and Pan Gravy

Note: clean mushrooms with a damp cloth. Do not run directly under water.

• 3 Tbls. olive oil, preferably extra virgin
• 8 cremini mushrooms, (brown), chopped
• 8 shitake mushrooms, chopped
• 1 shallot, chopped
• Pinch kosher salt (optional) and pepper
• 1 1/3 pounds or 1 pkg ground turkey
• 3 tsp. Spicely® Rubbed Sage
• 1 Tbls. Worcestershire sauce
• 1/2 cup Italian or plain bread crumbs
• 1 egg, beaten

Gravy

• 2 Tbls. butter
• 2 Tbls. all-purpose flour
• 2 cups chicken stock
• 1 - 2  tsp. Spicely® Poultry Seasoning

Heat a nonstick skillet over medium high heat. Add oil chopped mushrooms and shallots and season with salt (optional) and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.

Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings.

Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates.

Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt (optional) and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.