Turkey Bolognese

This is just awesome. We even eat this on its own, without any pasta, sometimes. It's a hearty Italian chili that way and lip-smacking delicious. It's wonderful over penne, rotini, or good ol' p-sketti ;-) if you're a traditionalist! Any way you serve it, you'll love it. We got ours from an Emeril recipe that we tweaked a little--PORK FAT RULES! LOL!

• Ready In: 2 hrs 45 mins
• Serves: 10
• Yields: 1 1/2 gallons

Ingredients

• 2  lbs ground turkey
• 3  tablespoons bacon drippings
• 2 1⁄2 cups onions, diced finely
• 1  cup celery, diced finely (can substitute green pepper)
• 1  cup carrot, diced finely
• 4  cups  chicken stock
• 1  cup dry red wine
• 1⁄2 cup milk
• 3 (15 ounce) cans diced tomatoes, drained
• 3 (10 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 3  garlic cloves
• 3  teaspoons thyme
• 1  tablespoon  italian seasoning
• 2  teaspoons salt
• 2  bay leaves

• Essence (use 1 tablespoon)

• 2 1⁄2 tablespoons paprika
• 2  tablespoons salt
• 2  tablespoons garlic powder
• 1  tablespoon black pepper
• 1  tablespoon onion powder
• 1  tablespoon cayenne pepper
• 1  tablespoon dried oregano
• 1  tablespoon dried thyme

Directions

1. In a large stockpot, heat bacon drippings over medium heat. Saute onions until soft. Add celery, carrots and garlic. Cook about 3 minutes.
2. Add ground turkey and cook for 10 minutes.
3. Add seasonings.
4. Add all remaining ingredients EXCEPT for milk.
5. Bring to a slight boil over med-high heat and then lower to simmer (I put it on low). Cook uncovered 2-2 1/2 hours.
6. Just before serving, add milk and stir well.