Turkey Ragu With Polenta

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
899
FAT
153%
CHOL
111%
SOD
60%

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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO)

4 tablespoons butter, divided

2 pounds ground turkey

2 teaspoons poultry seasoning

Salt and freshly ground black pepper

2 sprigs rosemary, finely chopped

2 large cloves garlic, finely chopped

1 onion, finely chopped

1/2 cup store-bought shredded carrot or 1 small carrot, finely chopped

2 ribs celery from the heart with leafy greens, finely chopped

1 fresh bay leaf

1/4 cup tomato paste

1/2 cup red wine

4 cups turkey stock or chicken stock, divided

1 can San Marzano tomatoes (28 ounces)

1 cup whole milk

1 cup quick cooking polenta

1/3-1/2 cup grated Parmigiano Reggiano cheese, plus some to pass at table

A handful of flat leaf parsley, chopped

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