© 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
1 lb TURKEY BREAST, CHOPS or CUTLETS
3 tsp olive oil, DIVIDED
1 lb ITALIAN TURKEY SAUSAGE, cut in bite-size pieces
1 c chopped onion
1/2 c chopped green pepper
1/2 c sliced celery
4 Cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp hot pepper sauce
1/4 tsp cayenne pepper
1 (15-oz) can diced tomatoes
2 c TURKEY BROTH
3/4 c uncooked couscous
1/4 c chopped fresh parsley
Cut breast meat into bite-size chunks. Place in crock pot of a 4-quart slow cooker.
Heat 1 teaspoon oil in a nonstick skillet; add sausage and sauté sausage over medium heat. Place browned sausage in crock.
In same skillet, add remaining oil and heat. Stir in onion, green pepper, celery and garlic. Sauté until onion is softened.
Add onion mixture to crock pot along with herbs, seasonings, tomatoes and poultry broth. Stir.
Cover and cook on LOW for 6 to 7 hours.
Just before serving, stir in couscous and parsley. Replace lid and allow to stand for 5 minutes.