Larry hagman's hot-spicy turkey spaghetti sauce
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Turkey thighs |
| ¼ | cup | All-purpose flour |
| ¾ | teaspoon | Cayenne; (or to taste) |
| Salt; fresh ground black | ||
| Pepper to taste | ||
| ¼ | cup | Safflower oil |
| 2 | larges | Onion; coarsely chopped |
| 4 | Garlic cloves; minced (4 to 6) | |
| 30 | ounces | Tomato sauce |
| ¾ | pounds | Fresh mushrooms; sliced |
| 1 | can | Turkey or chicken broth; (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 | Bay leaf | |
| ½ | teaspoon | Red pepper flakes |
| 1 | tablespoon | Hot hungarian paprika* |
Directions
Bone and skin turkey thighs; cut meat into 1" 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. * 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.
Converted by MM_Buster v2.0l.