We all love Christmas dinner. We plan for it for weeks, spend hours cooking it and then devour it in 20 minutes, maximum! It would hardly seem worth it, except for the fact we then have leftovers. Now, don’t get us wrong, we LOVE a turkey sandwich as much as the next person, and our Jolly Festive Ultimate Turkey Pie is the thing dreams are made of (trust us!). But, sometimes we want to change our flavour palate up a little, especially when we’re eating turkey for the 5th day in a row. So, enter this Turkey Ragu.
With the addition of sweet potato and butternut squash, it is not only a substantial one pot meal (erm, yes please!!) but it’s also in keeping with seasonal produce and ensures that the end result is a rich and warming bowl of comfort food. Plus, most of the time here is spent with the pot simmering on the stove which means you can put your feet and up and read that new book you got for Christmas, or try out that new game with your household, while safely in the knowledge that you have a delicious and wholesome meal just bubbling away!
We love to serve this with some crusty bread to soak up all that rich sauce, but it would be just as delicious over mashed potatoes, with rice or even with a nice winter salad alongside; it really is very versatile!
So, if you’re looking for something a little different this year that requires minimum effort but delivers maximum flavour, then give this Turkey Ragu a try – you might even end up cooking another turkey just to have an excuse to make another serving!
- 1tbsp olive oil
- 1 large sweet potato (approx. 250g), peeled and diced in 1” cubes
- 250g butternut squash, peeled and diced in 1” cubes
- 1 brown onion, finely chopped
- 2 cloves of garlic, crushed
- 450g cooked turkey, roughly chopped
- 375g crushed fire roasted tomatoes (see below for details)
- 1tsp dried basil
- 1tsp dried parsley
- ½ tsp pepper
- 1tsp salt
- 1tsp Worcestershire sauce
- 1tbsp balsamic glaze
- 400ml turkey or chicken stock
- crusty bread to serve
- Heat the olive oil in a large pan over medium heat. Add the onion and the garlic and allow to cook for 1-2 minutes. Add the sweet potato and butternut squash and allow to cook for 5-10 mins. Once they are beginning to soften, add the herbs and the turkey, stir to combine.
- Once the turkey is warmed through, add the tomatoes, stock, Worcestershire sauce, balsamic glaze and salt and pepper and bring to a boil. Turn the heat down to low and allow to simmer, covered, for 40-45 minutes.
- After 40-45minutes, remove the lid and allow the liquid to reduce for 10-15 minutes until you have a thick, rich ragu.
- Serve in a bowl with some crusty bread and enjoy!
Let’s talk Fire Roasted Tomatoes!
- Preheat the oven to 200C.
- Cut approx. 500g of tomatoes in half and remove the white stem. Toss in approx. 1/2tbsp of olive oil and lay cut side up on a foil-lined baking tray.
- Roast in the oven for approximately 40mins until the skin has softened and charred in places.
- Crush the tomatoes, including their skins.
Recipe can easily be made in bulk. Once cooled, store in an airtight container for 5 days in the fridge or up to four months in the freezer.
Note: If you don’t have time for extra cooking for your Turkey Ragu, just use a tin of chopped tomatoes instead. Make sure you crush them up as smooth as possible. Do be aware that you will lose a little on the charred flavour if you opt for this route.