Todd English’s Turkey Cacciatore




1/2 tsp kosher salt

1 tsp black pepper

2 tbsp olive oil

1/2 lb TURKEY BACON, chopped

4 anchovy fillets

4 shallots, minced

24 chanterelles, trimmed, wiped clean and halved

8 cloves garlic, thinly sliced

6 fresh or canned tomatoes, diced

2 c dark TURKEY stock made with turkey bones

2 c dry white wine

1/2 c balsamic vinegar

2 tbsp fresh rosemary leaves, chopped



Sprinkle the turkey with the salt and pepper.

Place a large skillet over medium heat and when it is very hot, add the oil.

Add the turkey, skin side down and cook for 3 minutes.

Add the bacon and cook until the turkey is browned, about 4 minutes each side.

Transfer the turkey to a platter. Drain off the bacon fat and reheat skillet.

Add the anchovies, shallots, chanterelles, garlic and cook until the shallots and garlic begin to caramelize, about 7 minutes.

Add the tomatoes, turkey stock, wine, vinegar and rosemary and cook for 15 minutes.

Return the turkey to the pan and cook until turkey is heated through, about 2 to 3 minutes.

Nutrition Facts

580 Total Calories

240 Calories from Fat

27 g Total Fat

42 % Daily Total Fat

7 g Saturated Fat

35 % Daily Saturated Fat

115 g Cholesterol

38 % Daily Cholesterol

1480 mg Sodium

64 % Daily Sodium

24 g Total Carbohydrates

8 % Daily Total Carbohydrates

6 g Dietary Fiber

24 % Daily Dietary Fiber

11 g Sugars

39 g Protein

40 % Daily Protein

50 % Daily Vitamin C

15 % Daily Calcium

25 % Daily Iron