© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 (10-12 oz each) TURKEY THIGHS, skin and fat removed
1 (9.75 oz) jar garden Italian sauce (with mushrooms and peppers)
1/2 tsp crushed red pepper
1/2 c half-and-half
As needed hot cooked penne pasta
As needed grated Parmesan cheese
Place turkey thighs in a 3-1/2 to 5 quart slow cooker. Pour the sauce over the turkey and sprinkle with red pepper.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours or until the turkey is cooked through.
Transfer thighs to a cutting board. Let stand 8 to 10 minutes. Then remove and discard bones.
Stir the turkey meat and half and half into the cooker. Heat until hot throughout.
Spoon turkey atop cooked pasta. Sprinkle with Parmesan.