As Thanksgiving and World Food Day are upon us, we looked at one of our favorite ways to reduce food waste – using leftovers! This dish uses classic kitchen leftovers to create something new, beautiful and delicious.
Ingredients
- 2 tbsp Butter
- 2 tsp Chopped Onions
- 1 tsp Chopped Garlic
- 25 mL Dry white wine
- 2 tbsp Shimeji Mushrooms
- 1 tbsp Plain Flour
- 1 cup Chicken Stock
- 1/2 cup Heavy Cream
- 1 cup Chopped Cooked Turkey
- 3 tbsp Diced, Roasted Squash
- 4 portions Cooked Tagliatelle
- 1 tbsp Grated Parmesan
- Salt and Pepper to taste
Method
- In a large fry pan over medium low heat, cook butter until golden brown
- Sauté onions and garlic. Add white wine and deglaze
- Add the shimeji mushrooms and cook briefly for 2 minutes
- Stir in flour until smooth, slowly whisk in chicken stock and cook until slightly thickened
- Stir in cream, turkey and roasted squash
- Reduce heat to low, and cook until thickened
- Season with salt and pepper, and add grated Parmesan
- Toss your favorite pasta with this Turkey ragout and enjoy