2 turkey thighs (about 3 lb. total)
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/4 cup olive oil
2 medium onions, chopped
2 carrots, chopped
1 rib celery, chopped
2 large garlic cloves, minced
2 teaspoons chopped fresh rosemary
2 (28-oz.) cans crushed tomatoes
1 (8-oz.) pkg. button mushrooms, quartered
1/2 cup water
1 lb. pasta (any shape)
1. Pat turkey dry with paper towels; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat oil in large skillet over medium heat until hot. Cook turkey thighs 8 to 10 minutes or until browned, turning once. Place turkey in 5- to 6-quart slow cooker.
2. Cook onions, carrots, celery, garlic and rosemary in same skillet over medium heat 10 minutes or until tender, stirring frequently. Add to slow cooker, along with tomatoes, mushrooms, water and remaining 1 teaspoon salt and 1/4 teaspoon pepper.
3. Cook, covered, on low 8 to 9 hours or until turkey is tender and pulls away from bones. Remove turkey, leaving cooker on. Cut into bite-size pieces; discard skin and bones. Return turkey to slow cooker; cook 15 minutes.
4. Meanwhile, cook pasta according to package directions; drain. Serve ragu over pasta.
8 (1 1/2-cup) servings
PER SERVING: 540 calories, 13 g total fat (2.5 g saturated fat), 40.5 g protein, 65.5 g carbohydrate, 105 mg cholesterol, 1325 mg sodium, 7.5 g fiber