Mushroom Lovers Turkey Cacciatore 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.

TURKEY THIGH CACCIATORE

Steps:

• Season thighs with salt and pepper.
• Place into crockpot.
• Top with all other ingredients.
• Cook on low for 7 1/2 hours.
• Carefully remove thighs from pot and shred meat from the bones.
• Place meat on piping hot rice, top with sauce.

TURKEY CACCIATORE BURGERS ON PORTOBELLO "BUNS"

Steps:

• Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.
• Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.
• Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper. Turn oven off. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on "bun" bottoms to plates. Top with onions and tomatoes and serve.

MUSHROOM LOVERS' TURKEY CACCIATORE

Steps:

• In a spice mill or coffee grinder reserved for spices, grind the porcinis to a fine powder. Set aside.
• In a large, heavy pot, heat the oil until shimmering. Season turkey pieces with salt and pepper and add to the pot.
• Brown on all sides, in 2-3 batches. Transfer the browned pieces to a bowl.
• Reduce heat to medium and add the onion, pepper, carrots and celery.
• Cook, stirring, until the vegetables begin to soften, about 5-10 minutes.
• Add the garlic, parsley, rosemary, thyme, mustard powder, paprika and red pepper flakes, stirring well. Salt to taste.
• Cover and cook over low heat, stirring often, for 8-10 minutes.
• Stir in the sliced mushrooms, increase heat to medium and cook, stirring occasionally, until the mushrooms are tender.
• Add wine and bring to a boil.
• Cook, stirring vigorously, until the wine has reduced by about half.
• Add the diced tomatoes, ground mushroom powder, cocoa, tomato paste and salt and pepper to taste.
• Return the turkey pieces to the pot with the potato cubes and stir well.
• Cover and simmer 30 minutes, until the turkey and potatoes are done.