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Recipe: Turkey Ragout & Mrs. T's Sweet Potato Pierogies

10:38 AM, Nov 21, 2011   |    comments
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CLEVELAND -- Chef Brandt Evans from Blue Canyon stopped by the WKYC studios Monday morning to share a delicious recipe.

Here's how you can make it for yourself:

Turkey Ragout & Mrs T's Sweet Potato Pierogies
Yield 6-8 servings

Ingredients
• 4 tablespoons sweet unsalted butter
• 2 tablespoon Olive Oil
• 2 lbs. leftover turkey (or ground turkey)
• 2 teaspoons dried thyme
• 2 sprigs rosemary chopped
• 2 large garlic cloves, finely chopped
• 1 red onion, finely chopped
• 1 cup shredded carrots
• 2 ribs celery chopped, small
• 1 fresh bay leaf
• ¼ cup tomato paste
• ½ cup red wine
• 2 cups turkey or chicken stock
• 1 can (28 ounces) peeled plum tomatoes
• 2 boxes Mrs. T's Sweet Potato Pierogies

Method

1) In deep skillet, heat oil on medium high heat, add onions, garlic, carrots, celery, bay leaf and cook to soften about 8 minutes

2) Stir in tomatoes and break them up with large spoon in pan

3) Add tomato paste and cook for 3-5 minutes (deep red color)

4) Stir in stock and red wine

5) Fold in cooked leftover turkey to reheat

6) Boil Mrs. T's Pierogies for 5-7 minutes, as directed on box

7) Place cooked, strained pierogies on platter and top off with Turkey Ragout and serve

8) Optional: Top off with Grated Wisconsin Parmigiano-Reggiano cheese

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