Original Creole Seasoning 
Spice N' Herbs Seasoning 
Broiled Catfish in Creole White Wine Sauce
Creole For The Soul's broiled catfish takes its flavor profile to a new level with the…
Get Recipe“Flavor and comfort collide in this dish that makes turkey the star,” Chef J. Jackson. His take on the Italian meat-based sauce is seasoned with Tony’s and topped with fresh ricotta cheese.
Shop Tony's Flavors In This Recipe
Kitchen Tip : Turkey Ragù
Ingredients
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3 Ounces Pancetta, Diced
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3 Tablespoons Extra Virgin Olive Oil
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1 Carrot, Chopped Small
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1 Small Celery Stalk, Chopped
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1/2 Onion, Peeled and Chopped
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2 Garlic Cloves, Finely Chopped
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1 Bay Leaf
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1 Pound Ground Turkey (Dark Meat is Best)
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1 Tablespoon Tony’s Original Creole Seasoning
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1/3 Cup Red Wine
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1 Can (14.5 Ounces) Tomatoes, Crushed
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1 Pound Pasta, Cooked
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Fresh Ricotta
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Tony’s Spice N’ Herbs Seasoning (to Taste)
- Clear
Directions
- Heat a large skillet over medium-high heat. Add the pancetta and cook, stirring until golden and most of the fat has rendered (2-3 minutes). Transfer with a slotted spoon to a paper towel-lined plate.
- Add the oil to the skillet. Stir in the carrot, celery, onion, garlic and bay leaf. Cook, stirring until the vegetables are soft and a little golden in spots (about 7 minutes). Scrape the mixture onto a plate.
- Add the turkey to the skillet and cook, breaking up meat with a fork until golden and cooked through (7-10 minutes). Return pancetta and vegetables to the pan. Season with Tony’s Original Creole Seasoning.
- Pour in the wine, scraping up any browned bits from the bottom of the skillet until it is mostly evaporated.
- Add the crushed tomatoes. Reduce heat to medium-low and simmer for 10 minutes. Taste and adjust seasonings if desired.
- Serve over pasta, topped with a dollop of ricotta and sprinkle ricotta with Tony’s Spice N’ Herbs Seasoning to taste. Enjoy!
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