Turkey and Mushroom Ragú over Polenta - Chef Sabrina Mancin

Turkey and Mushroom Ragú over Polenta

If you thought that turkey was only a Thanksgiving ingredient think again. It is incredibly flavorful, leaner than beef or pork and quite affordable. It cooks in a breeze without going dry and goes well with a myriad of ingredients and flavor combinations.


Yield: 4 people


• 1lb = 454g ground turkey
• ½ cup = 62g chopped carrots (small chop)
• ½ cup = 56g chopped red onions (small chop)
• ¼ tsp cumin seeds
• 2 cups white wine (I like Sauvignon Blanc)
• Extra virgin olive oil
• Salt and pepper (black or white)
• 10oz = 283g frozen Shitake mushrooms*
• 1 ½ cups water or chicken (or veggie) broth
• spring of rosemary (optional)


• 1 cup = 92g polenta (quick cooking)
• 4 cups water (or a combination of milk, broth and water)
• 2 T unsalted butter
• Parmigiano cheese, grated to taste

*Mushrooms: You can use any type of mushrooms you like and they could also be fresh. However I find frozen mushrooms to have a lot of flavor and be easy to cook. If you’d like to see how I cook frozen mushrooms, check out my YouTube video about it.




Serve the soft polenta on the bottom of a bowl and pour the delicious ragú on top with some of its juices. Enjoy!

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