1. Heat oil and butter in a heavy pan. Add onions, celery, and carrot and cook until soft. Add garlic, cook for a couple of minutes, and then add turkey. Cook until browned.
2. Add parsley and oregano and mix well. Add tomatoes and broth, bring to a simmer, and cook at a low simmer for 2-3 hours. Watch carefully and stir occasionally to prevent burning. Add more stock if necessary. This step can also be done in a slow cooker over the course of 6-8 hours on low.
3. Adjust seasoning as needed. Add cream and heat thoroughly before serving over pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (343g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 75 (42%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 43.4mg||13 %|
|Sodium 456.3mg||16 %|
|Potassium 716.2mg||19 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 12.2g|
|Protein 12.8g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 180
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