Braised in an Italian-seasoned tomato and mushroom sauce, turkey thighs are deboned, shredded and added back to the sauce and served over pasta or rice.

Turkey Italiano with Vegetables

2 packages Honeysuckle White® Thighs
2 tablespoons olive oil
1 medium white onion, sliced
1 teaspoon garlic, minced
1 teaspoon fresh thyme
1 teaspoon salt
1 teaspoon coarse ground black pepper
2 (14-ounce) cans Italian-style tomatoes
1/2 pound fresh mushrooms, sliced
4 cups rice or pasta, cooked

1. In a large saucepan over medium heat, brown turkey thighs in olive oil.
2. Add remaining ingredients and bring to a boil. Simmer over low heat for 1 hour.
3. Remove turkey from saucepan; remove skin and shred meat. Return meat to saucepan and serve over rice or pasta.

Makes 8 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.