Monday, April 18, 2011

Gluten Free Veggie and Turkey Spaghetti Sauce

When you look at what the recipe requires, you may be thinking "Gosh, that's a lot of turkey!" Five pounds is a lot of turkey. But you're going to be making a lot of spaghetti sauce! You can use this over pasta, use in lasagna, even use to make stuffed peppers. When you have an opportunity to cook, cook a large batch to save time later! This is really simple to put together, and it comes out nice and hearty!

Here's what you'll need!
  • 5 pounds ground turkey
  • 6 cans fire roasted tomatoes (or 4 cans fire roasted tomatoes and one jar of spaghetti sauce)
  • 2 large onions, diced
  • 6 cloves garlic
  • 2 medium eggplants
  • 16 oz sliced mushrooms
  • 1 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • fresh basil
  • oregano
  • thyme
You'll need to cook all of the above ingredients, then combine in large pot to cover and let simmer!

Save some time, and some tears, by opting for frozen chopped onions. I put them in the microwave for two minutes, then cook them over medium high heat until brown! If you love onions like me, two bags is great for this recipe! 

I also LOVE garlic, so I suggest using 6 cloves! (Now would be a good time to get your mushrooms cooking too!)

Chop your eggplant into 1 inch cubes and cook until slightly brown. And also, cook your turkey with some olive oil over medium high  heat until cooked! Next you'll need to chop your basil (or drink you wine)!

Combine all cooked ingredients, cover, and let simmer over low heat for 30 to 45 minutes, stirring occasionally! This is just one of the great meals you'll have from this recipe!
Enjoy! :)

Don't forget the leftovers! Date and freeze!

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