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Turkey Cacciatore: Date Added: 30 Jul 2011
Listed in: Poultry

3 Tablespoons margarine, DIVIDED
4 TURKEY THIGHS (about 3 pounds), trimmed of fat
1/2 Cup onion, thinly sliced
1/2 Cup green pepper, seeded and cubed
1/4 Pound fresh mushrooms, cleaned and quartered
2 Cloves garlic, minced
1 Can (8 ounces) stewed tomatoes
1 Can (8 ounces) tomato sauce
1/4 Cup dry red wine
1 bay leaf
2 Teaspoons sugar
1/2 Teaspoon dried basil
1/2 Teaspoon dried thyme
1/2 Teaspoon dried oregano
1/4 Teaspoon salt

Cooking Instructions

Yield: 4

1. In 3-quart skillet, over medium-high heat, melt 2 tablespoons margarine. Add turkey and sauté until golden brown, about 6 minutes per side. Transfer turkey to a plate. Add remaining margarine to skillet. Sauté onion and green pepper until onion is translucent and peppers are tender-crisp. Add mushrooms and garlic; cook 2 to 3 minutes.
2. Stir in tomatoes, tomato sauce, wine, bay leaf, sugar, basil, thyme, oregano and salt. Bring to boil.
3. Return turkey thighs to the pan. Reduce heat to low; cover and gently simmer 1 to 1-1/2 hours, or until turkey is tender and internal temperature of the center of each turkey thigh reaches 170 to 175 degrees F.

Recipe and photo used with permission by the National Turkey Federation. For more turkey information and recipes visit www.

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Turkey Cacciatore
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