Stufato di lenticchie con polpettine di tacchino

Stufato di lenticchie con polpettine di tacchino

Ingredients

  • 3 tbsp. EVOO
  • 1 lb. ground turkey
  • 1 Tbsp chopped parsley
  • 1 Tbsp fennel seeds
  • 2 Tbsp dried rosemary – divided
  • 1 slice sandwich bread, crusts removed
  • 1 Tbsp milk
  • 1 onion, chopped (about 1 1/4 cups)
  • 1 large carrot, chopped (about 1 cup)
  • 4 cloves garlic, finely chopped – divided
  • 8 oz. brown lentils, rinsed
  • 4 cups chicken stock from concentrate
  • 1 head (3/4 lb.) kale, roughly chopped
  • Salt and pepper

Directions:

 
Meatballs

  • In a large bowl combine the bread and milk, mixing into a paste
  • In a spice grinder or with a mortar and pestle, grind the fennel, 1 Tbsp of rosemary, 1 Tbsp of salt and some pepper
  • Add the spices to the bowl, along with the turkey and 1 Tbsp of chopped garlic.
  • Push the mixed meat to ½ of the bowl. With your hands, form small meatballs about a teaspoon in size and stack them in the empty side of the bowl.
  • In a large dutch oven, heat 1 Tbsp of EVOO over medium-high heat. Add the meatballs and cook through and browned. Put aside and hold.

 
Stew

  1. In a large dutch oven, heat 2 Tbsp of EVOO over medium-high heat. 
  2. Add the onion and carrot to the pot and cook until slightly softened, 3 to 4 minutes. 
  3. Stir in the garlic and 1 Tbsp rosemary, fresh cracked pepper and cook until fragrant, about 1 minute. 
  4. Add the lentils, 4 cups of broth and and additional 3 cups water. 
  5. Bring to a boil, lower the heat and simmer until the lentils are tender, 25 to 30 minutes.
  6. When the lentils are tender, return the meatball to to pot
  7. Stir in kale and cover the pot until kale is wilted and meatball have heated through – about 5 minutes.
  8. Correct for seasoning and server
  9. Stir in the kale and sausage, cover the pot and cook until the kale is wilted and the sausage is heated through, 3 to 4 minutes. Season with salt and pepper.

 
Thin the stew the next day with additional water and stock. Add 1 cup of ditalini pasta to make a hearty soup. 
 
Source:
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/budget-recipes/sausage-and-lentil-stew
 

Ingredients

  • 2 tbsp. EVOO
  • 1 lb. sweet italian sausage, casings removed, crumbled
  • 1 onion, chopped (about 1 1/4 cups)
  • 1 large carrot, chopped (about 1 cup)
  • 3 cloves garlic, finely chopped
  • 1 tbsp. chopped fresh rosemary
  • 8 oz. brown lentils, rinsed
  • 4 cups reduced-sodium chicken broth
  • 1 head (3/4 lb.) escarole, coarsely chopped
  • Salt and pepper

Directions:

  1. In a large dutch oven, heat the EVOO over medium-high heat. Add the sausage and cook until browned; transfer to a bowl with a slotted spoon.
  2. Add the onion and carrot to the pot and cook until slightly softened, 3 to 4 minutes. Stir in the garlic and rosemary and cook until fragrant, about 1 minute. Add the lentils, broth and 3 cups water. Bring to a boil, lower the heat and simmer until the lentils are tender, 25 to 30 minutes.
  3. Stir in the escarole and sausage, cover the pot and cook until the escarole is wilted and the sausage is heated through, 3 to 4 minutes. Season with salt and pepper.

AN EXTRA BUCK WILL BUY YOU…parmesan cheese. Sprinkle 2 tbsp. grated or shredded parm over each serving.
 
FREEZE the cooled stew in a freezer container for up to 1 month.
THAW the stew enough to release it from the freezer container, then place it in a saucepan with 2 tbsp. water.
REHEAT: Cover and heat over low heat until the stew thaws completely, then increase the heat to get the stew bubbling-hot.
 

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