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Prep Time: 25 Minutes Cook Time: 110 Minutes |
Ready In: 135 Minutes Servings: 6 |
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A family dish full of flavor. Serve with hot cooked rice. Ingredients:
1 tablespoon butter |
1 tablespoon vegetable oil |
1 large onion, sliced |
1/2 green bell pepper, cut into chunks |
1/2 red bell pepper, cut into chunks |
1 2/3 pounds turkey leg meat, cut into 1-inch cubes |
8 large whole fresh mushrooms |
1 apple, cored and sliced |
2 cloves garlic, crushed |
1 cup dry white wine |
1 sprig fresh thyme |
1 sprig fresh oregano |
1 sprig fresh parsley |
1 sprig fresh sage |
salt and ground black pepper to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat the butter and vegetable oil in a large skillet, and cook the onion until translucent, stirring occasionally, about 5 minutes. Stir in the green and red peppers, and cook for 5 more minutes, then transfer the vegetables with a slotted spoon into a 2-quart baking dish. Stir the turkey meat into the hot oil left in the skillet, and cook until browned, about 8 to 10 minutes; place the turkey into the baking dish. Mix the mushrooms, apple, and garlic into the turkey and vegetables. Pour the white wine into the dish. With a small piece of kitchen twine, tie the sprigs of thyme, oregano, parsley, and sage into a little bundle, and drop it into the baking dish. Sprinkle with salt and pepper.
3. Cook in the preheated oven until the turkey is tender, 1 1/2 to 2 hours; remove the herb bundle before serving.
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