TURKEY CACCIATORE WITH A TWIST
This tasty Italian cheese and tomato bake is a fab way to use up leftover meat and a true family favourite
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Fry the onion and garlic in the oil until softened. Add the tomatoes and sugar, a little splash of vinegar and some seasoning, then simmer for 20 mins until really thick. Stir in the turkey and transfer to a baking dish. Heat oven to 220C/200C fan/gas 7.
- Tear over the mozzarella in chunks, then scatter over the breadcrumbs with a bit more ground pepper. Bake for 20 mins until turkey is piping hot through, and the top is golden and bubbling. Eat with mash, jackets, rice or pasta
Nutrition Facts : Calories 477 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 50 grams protein, Sodium 1 milligram of sodium
TURKEY CACCIATORE BURGERS ON PORTOBELLO "BUNS"
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
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.
ITALIAN CHICKEN CACCIATORE
Chicken cacciatore is a classic Mediterranean chicken dish from Italy. This is my favorite recipe made with chicken thighs, tomatoes, herbs, and olives.
Provided by Ita
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
- Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
- Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
- Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
- Stir in olives, parsley, and basil. Stir to heat through.
Nutrition Facts : Calories 520 calories, Carbohydrate 21 g, Cholesterol 116.7 mg, Fat 28.9 g, Fiber 3.6 g, Protein 35.3 g, SaturatedFat 5.9 g, Sodium 1083.9 mg, Sugar 8.5 g
CHEF JOHN'S CHICKEN CACCIATORE
This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal.
Provided by Chef John
Categories Main Dish Recipes Chicken Chicken Cacciatore Recipes
Time 1h50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
- Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
- Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
- Cover and cook in the preheated oven for 1 hour 15 minutes.
Nutrition Facts : Calories 512.8 calories, Carbohydrate 11.1 g, Cholesterol 149.4 mg, Fat 29.1 g, Fiber 3.2 g, Protein 50.2 g, SaturatedFat 7.4 g, Sodium 400.9 mg, Sugar 5.9 g
TURKEY THIGH CACCIATORE
Make and share this Turkey Thigh Cacciatore recipe from Food.com.
Provided by chef blade
Categories Poultry
Time 15h
Yield 2 thighs, 5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 75.2, Fat 0.5, SaturatedFat 0.2, Sodium 542.2, Carbohydrate 14.6, Fiber 1, Sugar 8.1, Protein 1.8
SLOW-COOKER TURKEY CACCIATORE
Delight your family and friends with this Slow-Cooker Turkey Cacciatore. Serve over whole grain rotini pasta for a tasty dish which everyone will enjoy.
Provided by My Food and Family
Categories Recipes
Time 7h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place drumsticks in slow cooker.
- Combine tomatoes, dressing, tomato paste and oregano in large bowl. Add chopped fresh vegetables; mix well. Spoon over drumsticks. Cover with lid.
- Cook on LOW 7 to 9 hours (or on HIGH 5 to 6 hours).
- Sprinkle with cheese before serving.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 110 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
TURKEY CACCIATORE BURGERS ON PORTOBELLO BUNS
This is my second turkey burger recipe by Rachael Ray I have posted. Rachael sure knows how to cook ground turkey!! I have made just a couple of changes to suit our tastes. Recipe orignially has arugula chopped on finished burger (between mushrooms) Unable to find any up here...I replace it with chopped fresh spinach.
Provided by katie in the UP
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
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 cilantro. 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 a burger and 1/2 cup chopped spinach and a slice of 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.
Nutrition Facts : Calories 447.3, Fat 17.6, SaturatedFat 10, Cholesterol 149.6, Sodium 777.3, Carbohydrate 13.5, Fiber 2.9, Sugar 5.8, Protein 58.6
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