Turkey thighs slow-simmered in an Cajun-seasoned tomato sauce with sliced fresh mushrooms and served over rice.

Slow-Cooked Turkey and Tomatoes

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 Cajun-style stewed tomatoes
1/2 pound fresh mushrooms, sliced
4 cups cooked rice for accompaniment

1. In a large saucepan over medium heat, brown turkey thighs in olive oil. Add remaining ingredients and bring to a boil. Simmer over low heat for 1 hour.
2. 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.