Original Creole Seasoning 
Spice N' Herbs Seasoning 
Lobster Rolls
These buttery lobster rolls by @firehousegrub are piled high and served with crisp, tangy coleslaw. A…
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.
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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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