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Turkey Thigh Cacciatore

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Turkey Thigh Cacciatore

Turkey Thigh Cacciatore
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
This is such a comforting dish with buttered noodles and turkey standing in for the usual chicken. It's made easy to eat by discarding the turkey skin and bone after cooking, so the turkey really integrates into the sauce.



  • Pat turkey dry, then season with 3/4 teaspoons salt and 1/2 teaspoons pepper. Heat 1 1/2 Tablespoons oil in a 12-inch deep heavy skillet over moderately high heat until it shimmers, then brown turkey, turning once, about 10 minutes. Transfer to a plate.
  • Reduce heat to moderate and cook onion, bell pepper, and garlic in skillet, stirring occasionally, until bell pepper is softened, about 6 minutes. Add wine and bring to a boil, stirring up brown bits. Add tomatoes with juice, broth, and turkey, then simmer, partially covered, turning turkey occasionally, until turkey is cooked through and tender, about 45 minutes. Transfer turkey to a cutting board to cool and keep sauce warm, covered.
  • Discard skin and bone from turkey, then slice meat and stir into sauce with salt and pepper to taste.
  • Cook noodles in a pasta pot of boiling salted water until just tender, then drain well and toss with butter in pot. Serve Cacciatore over noodles tossed with MUSHROOM CELERY SALAD


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