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Turkey Cacciatora        HT  MC    Italian    50mins

Serves     Hot   Poultry   Vegetables  Herbs  Spices   Leftovers  Pasta   Alcohol  Main Course  Eggless  Italy  Europe

 

Ingredients:

1 Onion, chopped

1 Garlic Clove, chopped

1 Carrot, thinly sliced

1 Bay Leaf

2 tbsp Olive Oil

240ml/8fl.oz. Tomato Juice

Salt and Pepper

225g/8oz Cooked (leftover) Turkey or Chicken, cubed

25g/1oz Butter

1 tbsp Plain Flour

¼ teasp Dried Basil

A large pinch Allspice

60ml/2fl.oz. Red Wine

100g/4oz Frozen Peas

175g/6oz Short Cut Macaroni

 

Instructions

 

1. Heat the oil in a pan, add the onion, garlic and carrot and sauté for 10 minutes. Add the tomato juice, bay leaf, salt and pepper and simmer for a further 20 minutes.

 

2. Mix the basil, allspice and flour together and use to coat the turkey cubes. Heat the butter in a pan and fry the turkey until lightly browned.

 

3. Add the wine and peas to the tomato sauce, stir well then pour over the turkey cubes. Simmer for 10 minutes.

 

4. Meanwhile, cook the macaroni in plenty of boiling salted water.

 

5. To serve - drain the macaroni well and place in a warmed serving dish. Top with the turkey mixture and serve immediately.

Great for using up leftover turkey at Christmas or Easter
 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

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