This recipe came about when I had ground turkey and leftover spaghetti to use but didn't want to make the usual spaghetti sauce. In fact, I didn't much want to make anything, but we did want to eat. I decided to improvise, which sometimes results in what my son refers to as "NWD." That's "new, weird, and different." In this case, I browned some ground turkey, added some onions, and opted to make a pumpkin sauce rather than a red sauce. The pumpkin sauce complements the mild ground turkey, and a little cream cheese adds smoothness and a slight tang. Although I used leftover spaghetti noodles in the mixture, any cooked pasta that you have on hand will do. I especially like the sauce with penne or ziti. The dish is delicious, quick to do, even on a weeknight, and incredibly easy. Enjoy!
Ground Turkey With Pumpkin Sauce and Spaghetti -- Serves 4+
2-3 teaspoons of canola oil
16 ounce of lean ground turkey (93 percent)
3/4 cup of chopped onion
1/2 cup of chopped celery
1/2 teaspoon of salt, plus extra to taste
4 - 6 cloves of chopped garlic
1/2 can of a 15-ounce can of pumpkin puree (about a cup), plus 1 can of water
1 teaspoon of reduced sodium chicken Better Than Bullion
1/4 teaspoon of pepper
1/4 teaspoon of dried thyme
1/8 teaspoon of poultry seasoning
2-3 tablespoons of white wine (or use Marsala)
4 ounces of cream cheese, cut into smallish cubes (light cream cheese is fine)
2 cups of cooked spaghetti or other pasta
2 - 3 tablespoons of chopped parsley to garnish, optional
In a large skillet or chef's pan heat the oil over medium heat. Crumble in the ground turkey and add the onion and celery to the pan. Sprinkle on the salt. Saute the mixture for about 10 minutes or until the vegetables have mostly softened and the meat is cooked through. Add the garlic to the pan and cook it with the turkey/vegetable mixture for a minute or so. Add the pumpkin to the mixture and a can of water (about 2 cups). Stir in the Better than Bullion, the pepper, dried thyme, poultry seasoning, and wine. Turn down the heat a little and let the mixture simmer for about 5 minutes to blend the flavors. Turn the heat to low and stir in the cream cheese until it has melted into the sauce. Stir in the the cooked pasta until it is thoroughly mixed into the sauce. Taste the dish and stir in a little more salt if you'd like. Sprinkle on the chopped parsley just before serving the dish.
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