If you're looking for something to do with all the leftover turkey from Thanksgiving, Christmas or Easter, look no further. This easy to make and super delicious turkey bolognese is made in your crock pot. How awesome is that?!
This leftover turkey Bolognese is rockin' my world right now. It's everything a good Bolognese should be: hearty, rich and full of flavour. The only difference is that this is made in your crock pot with leftover turkey from your Thanksgiving of Christmas dinner.
How awesome is that?!
I have to be honest; I didn't have high hopes for this turkey Bolognese. I usually prefer a vegetarian tomato sauce that's loaded with veggies and mushrooms. It must have been all the spaghetti I ate in the fourteen years I was a vegetarian. Meat in tomato sauce seems so strange to me.
But … I've been trying to think of ways we can all use our turkey dinner leftovers without having to resort to turkey sandwiches, again. Not that I don't love a turkey sandwich or two. But twelve? Something else has to be done with all that leftover turkey.
It took all of one bite before I was totally hooked. Turkey Bolognese is where it's it.
Did you notice that giant plate of pasta the turkey bolognese is sitting on? Ya, that. That was one of the two times a year I pull out my pasta maker (love love love that thing!) and eat real pasta. Normally I'm all zucchini spaghetti and carrot noodle crazy, but this time, I went for the real deal.
I kneaded some eggs into flour, let it rest, and then pulled out the pasta roller. We always work as a team when we make pasta; I make the dough, my handsome man rolls it, and I catch it and make sure it doesn't end up on the floor. Ok, the truth is I stand around trying to seem useful while he totally has the rolling under control.
Have you tried making your own pasta before? We only do it a few times a year, and I'm always left wondering why we don't do it every week. It's simple to do and tastes about one bazillion times better than dried pasta.
No matter what you serve this turkey bolognese on it's crazy delicious. I had the leftovers on my usual zucchini noodles and next day, and it was killer.
You might have noticed that I've put this turkey Bolognese in both the paleo and gluten-free sections here on TEM. I do feel a little bit bad teasing you with the pictures of it on real, homemade pasta. That's totally not a nice thing of me to do.
The thing is, you can eat this on whatever kind pasta or veggie noodles that you want. Did I already mention that it's great on zucchini noodles? 🙂
If you make this Leftover Turkey Crock Pot Bolognese, make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 2 teaspoons olive oil
- 1 large onion, finely minced
- 1 red bell pepper, minced
- 1 carrot minced
- 3 garlic cloves
- 1 can tomato paste
- ½ cup red wine or water
- 1 - 28-ounce can crushed tomatoes
- 2 cups shredded turkey
- 1 teaspoon honey
- ½ teaspoon dried oregano
- Your choice of pasta (I love this on zucchini noodles)
- Chopped basil
- Optional: grated Parmesan cheese
- Heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft and brown, about 8 minutes. Add the bell pepper and carrot and continue to cook until both are soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the tomato paste to the pan and let it cook until it starts to caramelize, about 3 minutes. Pour the red wine or water into the pan and scrape the bottom to remove any bits that are stuck on.
- Pour everything from the pan into your crock pot, add the crushed tomatoes, shredded turkey, honey and oregano and stir everything together. Set your crockpot to cook on high for 4 hours or low for 8 hours. When the turkey Bolognese is ready, season it to taste with sea salt.
- Serve on your choice of pasta or zucchini noodles and top with basil and, if you're using, a little freshly grated parmesan.
Latest posts by Kristen Stevens (see all)
- Amaretto Peach Cobbler - August 14, 2018
- Grilled Peach Salad with Arugula, Candied Curry Pecans, and Honey Vinaigrette - August 11, 2018
- Smoky Gochujang Korean BBQ Chicken - August 9, 2018