Ground Turkey with Apples, Mushrooms & Pecans on Herb Fettucini

Turkey, Apples, Mushroom & Pecans with Herbed Noodles

I noticed an apple in the crisper that was no longer crisp. It was a bit old and wrinkly and sure to be not a crispy, juicy snack, so I decided I needed to cook it up with something. One apple wasn’t enough for a tart and I don’t care for applesauce or cooked apples on Swedish pancakes, so I decided to add it to a savory dish. Now this will make two servings, but I was not going to use only half an apple. It will make a nice lunch to reheat at work.

I put 1 TBSP of olive oil in a saute pan on medium. I added 1 crushed garlic clove and 1.4 cup of diced onions. I cooked until tender. I chopped up one small jalapeño and tossed that in with some salt and pepper and a bit of cardamom. I then chopped up two crimini mushrooms and added them. I let them get about half cooked and added 7 ounces of ground turkey and let it all cook together.

Meanwhile I started some water boiling with a bit of salt. When it hit a rolling boil I tossed in some fresh herb fettucini (it was on sale at New Seasons).

I chopped up the apple and tossed it in with the meat and mushrooms along with 1/4 cup of pecans. I added 1/4 or so of white wine and let simmer until the apples were tender, but not soft.

I strained the pasta and served the turkey and fixings on top. It has a great flavor mix. The heat from the jalapeño is very mild, but nicely balances the sweet tendency of the apple. The pecans and mushrooms provide a nice earthy flavor that is well-balanced by the wine and the cardamom lifts the ground turkey, giving it some zest. I will definitely be making this again.


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