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All Day Turkey Spaghetti Recipe
|Onion||1 Medium, finely chopped|
|Red bell pepper||1 , seeded and chopped|
|Garlic||3 Clove (15 gm), minced / pressed|
|Carrot||1 Medium, shredded|
|Mushrooms||8 Ounce, sliced|
|Dried currants||2 Tablespoon|
|Italian herb seasoning/3/4 teaspoon each dry basil, marjoram, oregano, and thyme||1 Tablespoon|
|Mild turkey italian sausages||6 Ounce, casings removed (2 In Number)|
|Turkey wings||3 1⁄2 Pound (Meaty One)|
|Canned tomato puree||15 Ounce (1 Can)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||2 Tablespoon|
|Dried spaghetti||1 Pound, cooked and drained|
Calories 1422 Calories from Fat 491
% Daily Value*
Total Fat 55 g84%
Saturated Fat 14.2 g71.2%
Trans Fat 0.1 g
Cholesterol 309.7 mg
Sodium 913 mg38%
Total Carbohydrates 119 g39.6%
Dietary Fiber 5.2 g20.6%
Sugars 17.5 g
Protein 110 g220%
Vitamin A 83.2% Vitamin C 100%
Calcium 16.7% Iron 69.5%
*Based on a 2000 Calorie diet
Crumble sausages over vegetables.
Rinse turkey, pat dry, and arrange on top of sausage mixture.
In a small bowl, mix tomato puree and wine; pour over turkey.
Cover and cook at low setting until turkey is so tender it pulls away from bones when prodded with a fork (8 to 10 hours).
Carefully lift out turkey and let stand until cool enough to handle.
Meanwhile, skim and discard fat from sauce; pour sauce into a 3-quart pan.
Bring to a boil over medium-high heat; then boil, stirring often, until reduced to 3 cups (12 to 15 minutes).
Stir in vinegar; then season to taste with salt and pepper.
Discard skin and bones from turkey; stir meat into sauce.
Reduce heat to low and simmer until heated through (about 5 more minutes).
To serve, divide spaghetti among wide, shallow bowls; top with sauce.
Offer cheese to add to taste, if desired.