© 2023 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
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.
297 Total Calories
11 g Total Fat
33 % Daily Total Fat
134 g Cholesterol
605 mg Sodium
10 g Total Carbohydrates
38 g Protein