Turkey Cacciatore
Leftover shredded dark turkey meat simmers in a savory mix of sweet onions, bell pepper, mushrooms, white wine, and marinara sauce, seasoned with oregano and a touch of red pepper. Served over rigatoni and finished with fresh parsley and grated Parmesan, it’s the kind of cozy, one-pot comfort food that makes weeknight dinners feel like a celebration.
Turkey Cacciatore
Servings: 4–6
Ingredients:
- 3 tablespoons extra virgin olive oil
- 1 sweet onion, sliced
- 1 yellow bell pepper, sliced
- 8 ounces cremini mushrooms, quartered
- 1/2 cup dry white wine
- 1 jar Lidia’s marinara sauce
- 1 teaspoon dried oregano
- Red pepper flakes, to taste
- 1 1/2 lbs shredded cooked dark turkey meat
- 2 tablespoons chopped Italian parsley
- 1 lb rigatoni
- 1/2 cup grated Parmesan cheese
Instructions:
- Cook the Vegetables: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and bell pepper, and cook until softened, 6–7 minutes. Stir in mushrooms and cook for 3 minutes, until they begin to soften. Season with salt. Pour in the white wine, simmer until reduced by half, about 2 minutes, then add the marinara sauce and 1 cup water.
- Add Turkey and Simmer: Stir in the shredded turkey, oregano, 1 teaspoon salt, and a pinch of red pepper flakes. Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens. Add the parsley and stir through.
- Cook the Pasta and Serve: Cook the rigatoni according to package directions. Toss with the turkey cacciatore sauce and Parmesan cheese. Serve hot.
