Turkey Cacciatore | Canadian Turkey

Nutritional Information

Per serving

Calories:

150

Protein:

16 g

Fat:

6 g

Carbohydrates:

6 g

Credit
Manitoba Turkey Producers

3.3 lbs (1.5 kg) turkey thighs, bone-in, skin removed
Sea salt and freshly ground black pepper to taste
2 Tbsp (30 mL) olive oil
1 cup (250 mL) onion, diced
1 cup (250 mL) carrot, coarsely chopped
½ cup (125 mL) celery, coarsely chopped
2 Tbsp (30 mL) garlic, finely chopped
½ cup (125 mL) dry, medium-bodied red wine
1 26 oz. /796 mL can whole San Marzano Italian tomatoes or low sodium whole tomatoes
2 tsp (10 mL) mild paprika
1 tsp (5 mL) fresh rosemary
1 bay leaf
1 Tbsp (30 mL) fresh lemon juice

Heat a large casserole to medium-high.
Remove skin from thighs.
Season turkey thighs with salt and pepper.
In a pan, sauté turkey thighs in olive oil until golden brown and then place in slow cooker.
Using the same pan, sauté onions, carrots, celery and garlic in olive oil until lightly coloured.
Add wine, using a spoon to stir while scraping the brown bits on the bottom of the pot (this is called deglazing and will add richness to the flavour) and simmer for 5 minutes.
Drain tomatoes, remove seeds and chop.
Add tomatoes, rosemary, bay leaf and lemon juice to the pan and return to a simmer for 5 minutes.
Add tomato mixture to slow cooker, stir and set on low for 5 hours. Serve with pasta tossed with butter and parmesan cheese, or rice.