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    Servings: Not specified

    Directions

    Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente. While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley.

    Ingredients
    • 1/2 pound elbow macaroni
    • Salt
    • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
    • 1 tablespoon butter
    • 1 package, 1 1/3 pounds average weight, ground lean white turkey
    • 2 to 3 cloves garlic, chopped
    • 1 medium onion, chopped
    • 1 red bell pepper, seeded and chopped
    • 2 tablespoons sweet paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon dried marjoram
    • Black pepper
    • 1 cup chicken stock, available in small 8 ounce paper containers on soup aisle of market
    • 1 cup sour cream
    • 2 tablespoons chopped flat-leaf parsley
    • 2 tablespoons chopped dill

    Parsed from recipe text (no separate ingredient records).
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