Italian Turkey Turkey Stew With Garlic Toast Recipes

TURKEY CACCIATORE

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.

LOW-FAT ITALIAN TURKEY STEW

Steps:

• In a 4-quart saucepan, combine chicken broth and tomato juice.
• Bring to a boil over medium high heat.
• Add sliced turkey tenders and reduce heat to medium.
• Cover and simmer for 5 minutes.
• Remove turkey and reserve in a separate bowl.
• Add cauliflower florets.
• Stir, cover and cook for 5 minutes.
• Add broccoli florets, tomatoes, mushrooms, pearl onions, gnocchi, garlic oregano.
• Stir, cover and cook for 5 minutes.
• To serve, divide stew among 4 large soup bowls and serve immediately with a sliced tomato salad topped with nonfat dressing.

TOMATO-TURKEY STEW WITH GREMOLATA

Steps:

• To make the stew: In 3-quart saucepan, heat oil over medium-high heat. Add green onions, carrots, garlic, celery and lemon peel. Cook and stir 2 minutes. Add turkey; cook and stir 10 minutes or until lightly browned.
• Add tomatoes (with juice), wine, lemon juice, Italian herb seasoning, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Uncover and simmer 10 minutes longer or until sauce thickens.
• To make the gremolata: In small bowl, stir together parsley, lemon peel, garlic and salt. Sprinkle over each serving of stew.

ITALIAN TURKEY & ORZO SOUP RECIPE - (4.2/5)

Steps:

• Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add turkey; cook 6 minutes or until lightly browned, stirring to crumble. Add oregano, mushrooms, and garlic; sauté 5 minutes. Add stock, 2 cups water, salt, red pepper, and tomatoes, scraping pan to loosen browned bits; bring to a boil. Add orzo; cook 7 minutes. Stir in spinach and rind; cook 2 minutes. Serve immediately.

TURKEY ZUPPA TOSCANA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set cooked sausage aside.
• Melt butter in a Dutch oven over medium-high heat. Stir in turkey, drippings, garlic, thyme, parsley, mustard powder, salt, and pepper. Add water and bring to a boil, about 5 minutes. Stir in browned sausage, potatoes, mushrooms, and onion. Reduce temperature to medium-low and simmer until potatoes are tender, stirring soup every 10 minutes, for 30 to 45 minutes.
• Stir kale into the soup and reduce temperature to low. Simmer until kale wilts, about 5 minutes.
• Stir sour cream and milk into the soup, cover, and simmer 10 minutes more.