Yield: 12 servings
Measure | Ingredient |
---|---|
\N \N | WILSON BWVB02B |
2½ pounds | Turkey thighs |
¼ cup | All-purpose flour |
¾ teaspoon | Cayenne (or to taste) |
\N \N | Salt -- fresh ground black |
\N \N | Pepper to taste |
¼ cup | Safflower oil |
2 larges | Onion -- coarsely chopped 6 garlic cloves -- minced |
2 cans | Tomato sauce (15 ozs ea) |
¾ pounds | Fresh mushrooms -- sliced |
1 can | Turkey or chicken broth -- |
\N \N | (14 1/2 ozs) |
½ cup | Fresh parsley -- chopped |
2 tablespoons | Tomato paste |
1½ tablespoon | Fresh lemon juice |
2 teaspoons | Basil leaf -- crumbled |
1 teaspoon | Oregano |
1 \N | Bay leaf |
½ teaspoon | Red pepper flakes |
1 tablespoon | Hot Hungarian paprika* |
Bone and skin turkey thighs; cut meat into 1-inch cubes. Mix together flour, cayenne, salt, and pepper in plastic bag. Shake meat in seasoned flour. Brown meat in safflower oil in large saucepan. Add onions and garlic; saute until onions are soft. Add tomato sauce, mushrooms, turkey broth, parsley, tomato paste, lemon juice, basil, oregano, red pepper flakes, bay leaf and paprika, if using. Simmer 1½ hours, or until turkey is tender. Serves 12. * If Hungarian paprika is not available, use more red pepper flakes or chili peppers. Mushrooms also give a nice meaty flavor to sauce. Serve over hot cooked spaghetti or your favorita pasta. Add French bread, crisp green salad and Chianti wine.
Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking