Organic Turkey sauteed with Canario Jelly

Serves 4


For the turkey seasoning:
  • 2 teaspoons paprika
  • 2 teaspoons SOMH Sea Salt
  • 1 teaspoons black pepper, freshly ground
  • 2 teaspoons oregano, fresh or dried, stems removed
For the pasta:
  • 1 pound spinach and egg fettuccini or spaghetti of your choice
  • 1 tablespoon olive oil
  • 2 teaspoon of SOMH Sea Salt, to taste
For the turkey sauté:
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 lb turkey thigh meat, cut off the bone, cut into 4 oz. portions
  • SOMH Sea Salt and black pepper to taste
  • 1 medium white onion, sliced
  • 3 oz. mushrooms, sliced
  • 1 bell pepper, yellow or orange, sliced thin
  • 1 tablespoon garlic, finely chopped
  • 4 chile de árbol, whole, stem on
  • 2 tablespoons parsley, finely chopped
  • 3 tablespoons chives, finely chopped
  • 2 tablespoons SOMH Chile Canario Jelly
  • 1 cup pasta water
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For the turkey seasoning: In a small bowl, combine the paprika, sea salt, black pepper, and oregano, and mix well. Dry the turkey meat off and sprinkle with the dry seasoning on both sides. Set aside.

For the pasta: In a large pot heat 2 quarts water with olive oil and sea salt, to taste. When it has come to a rolling boil, add spinach and egg fettucini or spaghetti and cook according to package directions or until just al dente. Remove the pasta and set aside. Save the cooking water.

For the turkey sauté: In a large frying pan heat the butter and olive oil until it sizzles. Place the turkey pieces in the pan and fry on both sides until nicely brown. Remove the meat from the pan and add the white onion and cook until it is translucent. Add the mushrooms, bell pepper and stir well. Add the garlic, chile de árbol, and the herbs. Stir in the Seasons of My heart Chile Canario Jelly. Let this cook for a minute then add the pasta water and allow to thicken. Add sea salt and pepper to taste. Return the turkey and its juices on the pan and heat through. Adjust the seasoning if needed. On each plate a portion of fettucini then spoon the turkey and sauce on top. Garnish each plate with a whole chile árbol.