Turkey Cacciatore Recipe
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Turkey Cacciatore

1/2 cup onion, thinly sliced
1/2 cup green pepper, seeded and cubed
2 tablespoons margarine
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 thyme
1/2 teaspoon dried oregano
1/4 teaspoon salt
4 turkey thighs (about 3 pounds)

In 3-quart saucepan, over medium heat, saute onion and green pepper in margarine until onion is translucent and peppers are tender-crisp. Add mushrooms and garlic; cook 2 to 3 minutes.

Stir in tomatoes, tomato sauce, wine, bay leaf, sugar, basil, thyme, oregano and salt. Bring to boil. Add turkey thighs. 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 180 degrees F.

Servings: 4

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