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
WKYC-TV