Turkey, very Italian style
Amount Per Serving
1/2teaspoonground black pepper
2 1/2poundsboneless turkey thigh, remove skin, cut in half
1yellow onion, chopped
1/4cupbaby carrots, coarsly chopped
2clovesfresh garlic, minced
8ouncescanned stewed tomatoes
8ouncescanned tomato sauce, no salt added
1low-sodium chicken bouillon or base
1/4teaspoondried thyme leaves
In 9-inch pie plate combine flour, 1/2 of the recipe's pepper and the salt. Add turkey and turn to coat. Reserve remaining flour.
In nonstick 5-quart saucepan, over medium heat, sauté turkey in oil 5 minutes per side or until turkey is lightly brown. Remove turkey from saucepan; set aside.
Add onion, carrots and garlic to drippings in saucepan and stir-fry 2 to 3 minutes or until onions are translucent. Add tomatoes, breaking up large pieces with spoon, tomato sauce, wine, bouillon crystals, oregano, thyme and remaining pepper. Increase heat and bring mixture to boil. Add turkey pieces. Reduce heat to low, cover and simmer 45 to 60 minutes. Remove turkey from tomato mixture and keep warm.
Combine remaining flour mixture with cold water. Stir into hot tomato mixture. Add frozen peas. Increase heat to medium and cook 5 minutes or until sauce thickens.
To serve, spoon tomato mixture over turkey.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing