© 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
1/4 c flour
1/2 tsp pepper, divided
1/4 tsp salt
2-1/2 lbs TURKEY THIGHS, skin removed, cut in half crosswise
1 tsp olive oil
1 Medium onion, chopped
1 Small carrot, coarsely chopped
2 Cloves garlic, minced
1 Can (8 oz) stewed tomatoes
1 Can (8 oz) tomato sauce
3/4 c dry white wine
1 tsp reduced-sodium chicken bouillon crystals
1/2 tsp dried oregano
1/4 tsp dried thyme leaves
1/2 c frozen peas
In 9-inch pie plate combine flour, 1/4 teaspoon pepper and salt. Add turkey and turn to coat. Reserve remaining flour.
In non-stick 5-quart saucepan, over medium heat, saute turkey in oil 5 minutes per side or until turkey is lightly brown. Remove turkey from saucepan; set aside.
Add onion, carrots and garlic to drippings in saucepan and stir-fry 2 to 3 minutes or until onions are translucent. Add tomatoes, breaking up large pieces with spoon, tomato sauce, wine, bouillon crystals, oregano, thyme and remaining pepper. Increase heat and bring mixture to boil. Add turkey pieces. Reduce heat to low, cover and simmer 45 to 60 minutes. Remove turkey from tomato mixture and keep warm.
Combine remaining flour mixture with 1 to 2 tablespoons cold water. Stir into hot tomato mixture. Add frozen peas. Increase heat to medium and cook 5 minutes or until sauce thickens.
To serve, spoon tomato mixture over turkey. Serve with polenta or saffron rice, if desired.
Total Calories 323
Total Fat 8 g
% Daily Total Fat 22
Cholesterol 109 g
Sodium 769 mg
Total Carbohydrates 23 g
Protein 33 g