Wednesday, January 1, 2014

Turkey with Red Wine Sauce

Coq au Vin & Tagliatelle
Coq au Vin & Tagliatelle (Photo credit: JaBB)

A turkey spin on a French classic, Coq au Vin.

Dinde (Turkey) au Vin
  • 2-3  bacon slices
  • 1 large yellow onion, sliced
  • About 3-4 cups of chopped, cooked turkey
  • About 1/2 lb mushrooms, chopped
  • 3 garlic cloves, peeled and minced
  • Salt and pepper to taste
  • 2 cups chicken stock
  • 2 cups red wine
  • 2 bay leaves
  • 2 Tbsp butter

  • (1 tablespoon chopped parsley)

Brown the bacon in a pan. Remove bacon and drain on paper towels. Add onions, turkey, and mushrooms, cooking until onions are partially translucent. Add the garlic. Add the stock, wine and herbs.  Dice and return the bacon to the pan. Simmer until the sauce is reduced to a consistency that you like. Serve over pasta or rice or risotto. (Sprinkle with parsley).

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