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Monday, November 2, 2009

Turkey and Beet Manicotti

I have a new-found love for beets; I can't even remember why I didn't care for them in my younger years.  They are sweet and flavorful and versatile!

With one lone beet in my fridge, a bit of ground turkey and some cheese, dinner was going to be another home addition of Chopped.  It's the show where chefs are given three ingredients and have 30 minutes to turn them into something wonderful.  Luckily I had no real time limit.

This mix worked quite well, I'm actually quite happy with the beet and turkey stuffing, and the tomato topping separately.  However, when I make this again, I do plan on creating a smooth, creamy beet sauce rather than the chunky tomato.  I had left over beet filling, so had it just warmed with a piece of bread for lunch the next day- it was wonderful!  The tomato sauce as is, is super good and hearty and would make any pasta fat and happy!

Turkey and Beet Manicotti

Beet and Turkey Filling
Begin by covering one beet with tin foil and roasting in the oven until soft
In the meantime, sautee:
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped red pepper (optional)

add 2 cloves of chopped garlic
1/2 lb of ground turkey
Sautee until turkey is cooked through
Add 2 TBLS chopped sundried tomatoes- set aside to cool

Once the turkey mixture is cool, add to it:

1 cup ricotta cheese
1/4 cup shredded parmesan cheese
1/4 cup shredded cheddar cheese
1/2 cup chopped parsley
1 cup chopped roasted beet

Tomato Olive Sauce:

Sautee until caramelized,  in olive oil:
1/2 cup finely diced onions
1/2 cup finely diced celery
2 cloves finely diced garlic

Deglaze the pan with :
1 cup dry red wine
1 can of diced tomatoes
Remaining roasted beet, about 1 cup, finely diced
1/2 cup tomato sauce
1/4 cup chopped sundried tomatoes
1/4 cup sliced green olives
2 TBLS capers
pepper to taste

Let that simmer together about 20 minutes. 

In the meantime, cook about 8 manicotti shells according to package directions- but do try to leave them al dente since they will cook in the oven for a few minutes.  Cool.

Carefully stuff the shellls with the beet and turkey mixture.  Lay each shell in a glass baking dish, cover with the sauce.  Bake in an oven (375 degree) for about 30 minutes to reward the beet mixture.  Enjoy!

1 comment:

  1. This sounds wonderful! I'm going to make it tomorrow but I have leftover turkey breast from thanksgiving so I'll just dice it.



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