| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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 stewed tomatoes, Italian or Cajun
1/2 pound fresh mushrooms, sliced
4 cups cooked rice or pasta 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.

Nutrition Facts
Serving size: 12.0oz/338.6g
Calories per serving: 370
Calories from fat 139
Total fat: 15 g
Saturated fat: 4 g
Cholesterol: 76 mg
Sodium: 859 mg
Carbohydrate: 31 g
Fiber Carbs: 2 g
Sugar Carbs: 5 g
Protein: 25 g

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

||| Save this Recipe on Delicious |||