Italian Turkey Turkey Stew With Garlic Toast Recipes

TURKEY CACCIATORE

Turkey Cacciatore image

This authentic turkey cacciatore recipe is easy to make in under an hour. It includes simple ingredients like lean turkey, mushrooms, olives, and tomatoes. Together they cook into a rustic, delicious, and satisfying Italian stew. It's the perfect comfort food meal for any night of the week!

Provided by Tatiana

Time 30m

Number Of Ingredients 13

Ingredients

2 lb turkey breast ( or 2 turkey thighs, or turkey tenderloin)
1 tablespoon oil
1 onion, chopped
4 garlic cloves, chopped
1/2 cup white wine
1 cup sliced cremini mushrooms
1 teaspoon oregano
1 teaspoon thyme
1 cup pitted olives
1 can (28 oz) crushed tomatoes
1 teaspoon salt
1 green bell pepper, cubed
1/2 cup flour

Steps:

Heat oil in the large skillet or heavy bottom pot. If using turkey breast, slice it in about 6 even pieces. If using thighs, de-bone them, remove the skin and slice in half. Tenderloin should be sliced in 4-6 pieces.
Add flour to the flat plate. Dredge each turkey piece in flour, shake it a bit and place in the pot and brown on both sides, about 2 minutes per side. Turkey doesn't need to be cooked all the way.
Remove turkey to the plate and add onions and bell pepper to the pot or skillet. Saute for 3 minutes, the add garlic and wine. Stir and deglaze the pot.
Add tomatoes, mushrooms and seasonings. Let in simmer for 10 minutes, stirring.
Add turkey back, olives and simmer for 10 minutes or until turkey i cooked through.

Nutrition Facts : Calories 345 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 48 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 672 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

HEARTY TURKEY STEW WITH VEGETABLES

Hearty Turkey Stew with Vegetables image

Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.

Provided by PIPPYMOE

Categories Soups, Stews and Chili Recipes Stews

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 onions, chopped
1 stalk celery, cut into 1 inch pieces
2 carrots, peeled and sliced into 1 inch pieces
2 potatoes, peeled and cubed
3 tablespoons all-purpose flour
3 cups chicken stock
¼ teaspoon dried marjoram
2 skinless, boneless turkey breast halves, cubed
1 green bell pepper, diced

Steps:

Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g

ITALIAN TURKEY SOUP

Italian Turkey Soup image

Categories Soup/Stew Pasta turkey Quick & Easy Dinner Lunch Fall Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon dried crushed red pepper
6 cups canned low-salt chicken broth
2 medium zucchini, diced
1 carrot, diced
1 9-ounce package fresh cheese ravioli
1 1/2 cups diced cooked turkey
Grated Parmesan cheese

Steps:

Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add turkey and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
Ladle soup into bowls. Serve, passing cheese separately.

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