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servings:

Whenever possible, make your own stock; it tastes far better than the canned version. Always serve this dish with a fork and soup spoon.

• 1 pound ground turkey
• 1 egg white
• 1 cup coarsely chopped parsley leaves
• 1 medium-size onion, coarsely chopped
• 2 garlic cloves, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly cracked black pepper, plus more to taste
• 1 teaspoon extra-virgin olive oil
• 3 shallots, minced
• 8 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
• 1 tablespoon thyme
• 4 ounces pappardelle, cooked al dente
• 1 bunch escarole (about 3/4 pound), trimmed, washed, and coarsely chopped

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