coq-au-vin

2 lbs. pasta, any kind

1−1/2 lbs. ground turkey

1 cup butter

1 cup of flour

1/2 cup parsley

8 slices of cooked bacon, chopped

1/2 cup Brandy

12 whole mushrooms

6 green onions, diced

1 bay leaf

2 garlic cloves, minced

2 cups white wine

1 tsp. thyme Salt & Pepper

In medium bowl mix together turkey, salt and pepper and shape into meat balls.

Coat with flour.

In large fry pan, heat butter and place all the meatballs (if they fit) into fry pan and brown.

When meat is totally cooked remove from heat.

Repeat with remaining meatballs.

Add in the brandy, parsley, bacon, mushrooms, onions, bay leaf, garlic, wine and thyme.

Simmer for 20 minutes.

Meanwhile, cook pasta according to package directions.

Return meatballs to frying pan and cook until warmed through.

Serve over pasta with a baby greens salad and vinagrette.