Larry hagman's hot-spicy turkey spaguetti sauce
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| WILSON BWVB02B | ||
| 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 6 garlic cloves -- minced |
| 2 | cans | Tomato sauce (15 ozs ea) |
| 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-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