Title: Larry Hagman's Hot-Spicy Turkey Spaghetti Sauce
Categories: Pasta Celebrity
Yield: 12 Servings
| 2 1/2 | lb | Turkey thighs |
| 1/4 | c | All-purpose flour |
| 3/4 | ts | Cayenne (or to taste) |
| | | Salt, fresh ground black |
| | | Pepper to taste |
| 1/4 | c | Safflower oil |
| 2 | lg | Onion, coarsely chopped |
| 4 | | Garlic cloves, minced (4 to 6) |
| 30 | oz | Tomato sauce |
| 3/4 | lb | Fresh mushrooms, sliced |
| 1 | cn | Turkey or chicken broth, (14 1/2 ozs) |
| 1/2 | c | Fresh parsley, chopped |
| 2 | tb | Tomato paste |
| 1 1/2 | tb | Fresh lemon juice |
| 2 | ts | Basil leaf, crumbled |
| 1 | ts | Oregano |
| 1 | | Bay leaf |
| 1/2 | ts | Red pepper flakes |
| 1 | tb | Hot Hungarian paprika* |
Bone and skin turkey thighs; cut meat into 1" cubes. Mix together flour,
cayenne, salt, and pepper in plastic bag. Shake meat in seasoned flour.
Brown meat in safflower oil in large saucepan. Add onions and garlic; saute
until onions are soft. Add tomato sauce, mushrooms, turkey broth, parsley,
tomato paste, lemon juice, basil, oregano, red pepper flakes, bay leaf and
paprika, if using. Simmer 1 1/2 hours, or until turkey is tender. * If
Hungarian paprika is not available, use more red pepper flakes or chili
peppers. Mushrooms also give a nice meaty flavor to sauce. Serve over hot
cooked spaghetti or your favorita pasta. Add French bread, crisp green
salad and Chianti wine. By on .