If white wine adds too much to the grocery bill, substitute chicken broth in the Turkey Macaroni, or simply omit the wine. Or, if you keep dry vermouth or cooking sherry on hand, either will work perfectly.
1 1/2 cup elbow macaroni
2 Tbsp vegetable oil
1 large onion, chopped
1 clove garlic, minced
1/2 tsp Italian seasoning
2 Tbsp white wine
1 lb turkey, cooked, chopped
2 (8-ounce) cans Italian-style tomato sauce
1/4 cup ketchup
1 (8-ounce) mushrooms, drained
2 tsp Worcestershire sauce
3/4 cup shredded Cheddar cheese
Cook macaroni according to package directions. Drain.
Heat oil in a large skillet over low heat. Add onion, garlic and Italian seasoning. Cook, stirring, until onion is tender. Add wine; cook until wine evaporates, about 3 minutes.
Add turkey to skillet. Cook, stirring, until turkey is hot, about 5 minutes.
Add tomato sauce, ketchup, mushrooms and Worcestershire to skillet. Cook, covered, for 5 minutes. Stir in macaroni. Add Cheddar. Cook until cheese is melted, about 5 minutes longer.
Turkey Macaroni tip: If you use a lot of garlic, mince 6 to 8 tablespoons and refrigerate the leftovers in a small glass jar with just enough olive oil or vegetable oil and vinegar to cover the garlic. Your preserved garlic will last for up to 2 weeks.