
Entrées
K-12
Lunch
Baked Penne Pasta with Turkey Meat Sauce
Serving Size
Sliced oven roasted turkey is layered with provolone cheese and sautéed broccoli rabe atop French bread to created this filling Philly-style sandwich. Serve for lunch or dinner with French fries and a pale ale for a great-tasting LTO with a touch of Italian influence.
Philly Roasted Turkey Sandwich
1 ea.
Fresh, warm, crusty French bread (7 inches long)
3 oz.
Au Jus, lightly thickened
2 oz.
Aged provolone cheese, rough shaved cut slices
2 ½ oz.
Sautéed Broccoli Rabe
Au Jus
1 ea.
Turkey neck
2 ea.
Turkey wings
1 ea.
Turkey tail
2 tbsp.
Canola oil
—
Salt and pepper, to taste
4 oz.
Onion, ¼-inch dice
4 oz.
Celery, ¼-inch dice
4 oz.
Carrots, ¼-inch dice
⅔ cup(s)
Flour
2 quart(s)
Turkey/chicken broth
2 ea.
Bay leaves
6 ea.
Fresh sage leaves
6 ea.
Fresh thyme leaves
6 ea.
Parsley stems
SautÉed Broccoli Rabe
2 lbs.
Cime di rapa, cleaned broccoli rabe
3 quart(s)
Water for blanching
—
Salt, as needed
2 oz.
Olive oil
2 ea.
Garlic cloves, minced
—
Crushed red pepper, to taste
—
Black pepper, to taste
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