Turkey meat isn’t something I often have in my shopping basket. It was in there this Christmas though, on its way to becoming part of a turkey and leek pie. The turkey one turned out much tastier than the chicken and asparagus alternative.
So when I passed some diced turkey on my way to the chicken section of my local supermarket, instead of continuing on to the regular poultry I bought some more of the Christmas bird instead.
And rather than use a recipe and planned ingredients, I used what I happened to have in the fridge. Here’s what I made.
Butter, dash of olive oil
Small Onion, finely chopped
Garlic, 3 small cloves, crushed
Streaky bacon, 2 rashers, chopped
Turkey, 250g, diced
Salt, pepper & chili powder
Small-sized pasta, 100g
Fry the onions, garlic, bacon and turkey in butter with a bit of olive oil. Season, add wine, then reduce. Add the chopped leeks, brussels sprouts, and cauliflower and turn up the heat. After a few minutes of cooking, stirring all the while, add the stock, bring it to the boil, then turn down the heat and let it simmer for about 10/15 minutes before turning up the heat again and adding the pasta. The variety I used (tiny conchiglie) needed eight minutes of boiling, so I then simmered it for a further eight minutes before turning off the heat.
Garnish with plenty of fresh coriander and serve with a sprinkle with parmesan cheese.
Feeds four people as a starter.
(Turkey and pasta weights are an estimate, forgot to weigh them at the time.)