Thanksgiving recipes to try!

Over the last 11 years, we have written about Thanksgiving ideas that are also wine related. You are likely to enjoy reading some of our earlier blogs that include recipes for cocktails and recipes for Thanksgiving foods. Additional Thanksgiving recipes are available on the Wine Trail Traveler website. We also have a special Thanksgiving Day page.  For the day after Thanksgiving, check out the recipe below that calls for leftover turkey.

7 Cocktails for Thanksgiving and the Holidays  November 2017

Two Cocktails for Fall & Thanksgiving (using Prosecco) October 2016

Thanksgiving in Wine Country  November 2015

Wine Country Roasted Turkey for Thanksgiving November 2015

The Other Bordeaux Variety for Thanksgiving  November 2014

Thanksgiving Stuffing with Red Wine

Or try this recipe the day after Thanksgiving. It can be prepared with leftover turkey.

Tacchino Toscano (Tuscan Style Turkey)

Ingredients

1?2 c extra virgin olive oil
4 -5 lb dark and light turkey meat, cut into 1 by 3 inch chunks (have the butcher prepare if need be)
1?2 c pancetta, minced (sub prosciutto)
3?4 c crumbled Italian sausage, half sweet, half hot
3 c diced onions
2 c diced carrots
3 c diced celery
1?4 c minced garlic
Pinch crushed red pepper
1 1?2 T  finely chopped fresh rosemary
1 1?2 T finely chopped fresh sage
3 T finely chopped Italian parsley
Salt
Freshly ground black pepper
1 c dry red wine or white wine – for recipe
8 c canned whole tomatoes, with their juice, crushed
1 lb penne or rigatoni pasta
1 c grated Parmesan cheese
1 – 6 oz. glass wine – for chef

Directions

1. Coat the bottom of a large skillet with the olive oil and heat over medium heat.
2. Add the turkey meat, pancetta and sausage and cook until the meat begins to brown.
3. Add the onions, carrots, celery, garlic, rosemary, sage and 1 1?2 teaspoons of the parsley. Season with salt and pepper to taste and cook for 10 to 15 minutes.
4. Add the wine and simmer until reduced by half.
5. Add the tomatoes to the pan with enough water to cover all the ingredients.
6. Bring to a simmer and cook the sauce for 1 1/2 hours, adding more water if needed.
7. Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until very al dente, about 7-8 minutes maximum. Do not overcook! Drain, reserving 1 cup of the cooking water.
8. Add the pasta to the sauce with 1?2 c of the cooking water. Simmer 2 to 3 minutes for the pasta to absorb some of the sauce. If the mixture seems dry, add a little more pasta cooking water. Adjust the seasonings.
9. Toss and serve sprinkled with the grated Parmesan and the remaining 1 1?2 T parsley.

Serve with wine.

Provided by Stone’s Throw Winery, Baileys Harbor, Wisconsin.

Cheers!
Kathy