Slow-Cooked Turkey and Tomatoes
Rich and meaty turkey thighs are slow-simmered in an Cajun-seasoned tomato sauce with sliced fresh mushrooms and served over rice.
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
- In a large saucepan over medium heat, brown turkey thighs in olive oil. Add remaining ingredients and bring to a boil. Cover and simmer over low heat for 1 hour.
- Remove turkey from saucepan; remove skin and shred meat. Return meat to saucepan and serve over rice or pasta.
Makes 8 servings.
Recipe courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.