Turkey Cacciatore



3 tbsp margarine, DIVIDED

4 TURKEY THIGHS (about 3 lbs), trimmed of fat

1/2 c onion, thinly sliced

1/2 c green pepper, seeded and cubed

1/4 lb fresh mushrooms, cleaned and qtered

2 Cloves garlic, minced

1 Can (8 oz) stewed tomatoes

1 Can (8 oz) tomato sauce

1/4 c dry red wine

1 bay leaf

2 tsp sugar

1/2 tsp dried basil

1/2 tsp dried thyme

1/2 tsp dried oregano

1/4 tsp salt



In 3-quart skillet, over medium-high heat, melt 2 tablespoons margarine. Add turkey and sauté until golden brown, about 6 minutes per side. Transfer turkey to a plate. Add remaining margarine to skillet. Sauté onion and green pepper until onion is translucent and peppers are tender-crisp. Add mushrooms and garlic; cook 2 to 3 minutes.

Stir in tomatoes, tomato sauce, wine, bay leaf, sugar, basil, thyme, oregano and salt. Bring to boil.

Return turkey thighs to the pan. Reduce heat to low; cover and gently simmer 1 to 1-1/2 hours, or until turkey is tender and internal temperature of the center of each turkey thigh reaches 170 to 175 degrees F.

Nutrition Facts

297 Total Calories

11 g Total Fat

33 % Daily Total Fat

134 g Cholesterol

605 mg Sodium

10 g Total Carbohydrates

38 g Protein