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Turkey Cacciatore

Natural.Foodie's picture
Ingredients
  Turkey cutlets 8 Ounce
  Whole wheat flour 1 Tablespoon
  Olive oil 2 Tablespoon
  Chicken stock 1⁄2 Cup (8 tbs)
  Onion 1 Large, thinly sliced
  Green pepper 1 , thinly sliced
  Garlic 3 Clove (15 gm), minced
  Tomatoes 3 1⁄2 Cup (56 tbs), sliced
  Mushrooms 3⁄4 Cup (12 tbs), thinly sliced
  Fresh parsley 1⁄4 Cup (4 tbs), minced
  Dried rosemary 1 Teaspoon
  Dried marjoram 1⁄2 Teaspoon
  Bay leaf 1
Directions

GETTING READY
1. Cut the turkey into 1/2-inch strips.
2. Toss with flour and season well

MAKING
3. In a large nonstick pan, heat the oil and add the turkey to the hot oil. Cook well on medium high heat till the turkey is opaque.
4. Use a slotted spoon to remove the turkey and set aside
5. Pour the stock into the same pan to deglaze it and then boil rapidly while scraping up the brown bits on the bottom of the pan. Reduce the stock by half and simmer on low.
6. Add the onions, peppers and the garlic to the pan and cook for five minutes till they are cooked
7. Add the tomatoes, mushrooms, parsley, rosemary, marjoram, and bay leaf to the pan and simmer for 8-10 minutes to make a thick sauce.
8. Add the turkey last and gently heat through.
9. Discard the bay leaf

SERVING
10. Serve hot with toasted bread or steamed rice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Dry Curry
Ingredient: 
Turkey
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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