Title: Slow Cooker Turkey Thighs Italienne
Categories: Entree Poultry
Yield: 6 Servings

2		Turkey thighs
1		Onion; diced
4		Garlic cloves; minced
8	oz	Mushrooms; fresh
1		14-16 oz Italian flavored tomatoes
1		14-15 oz tomato puree
1	ts	Thyme
1/4	ts	Red pepper flakes; crushed more to taste
1	ts	Salt
1/2	ts	Pepper
1/2		Can tomato paste; optional
12	oz	Bow-tie pasta; cooked

Put turkey thighs in a lightly greased skillet and brown over medium high heat. Meanwhile, dice onions and garlic and add to slow cooker. Cut caps off mushrooms and quarter them. Mince stems and add mushrooms to pot. Add turkey, then tomatoes, tomato puree, thyme, red pepper flakes (if using), salt and pepper. Cook on low heat 8 to 10 hours Remove turkey from pot. Remove and discard skin and bones. Use two forks to pull the turkey meat into shreds (or cut it into chunks). If you want a thicker sauce, add one-half can of tomato paste or place the juices in a small saucepan and boil rapidly to reduce the sauce by half. Stir turkey into sauce and pour over cooked pasta. Serves 6. You can top this with your favorite grated cheese. About Pan Juices: The juice in the pot may be thinner than you expect it to be, I like it this way. The noodles, when cooked until slightly firm, will absorb some of the hot broth and become much more flavorful. From the Wed 2/28/96 Denver Post Food Section

Formatted for MM by Pegg Seever 2/29/96

From: Pseevers

previous

next