turkey cacciatore
Ingredients
- 1.5 lbs turkey breast, cut into 1.5-inch chunks
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion, diced into 0.5-inch pieces
- 4 cloves garlic, minced
- 8 oz cremini mushrooms, quartered
- 1 red bell pepper, cut into 1-inch strips
- 1 can (28 oz) San Marzano tomatoes, crushed by hand
- 0.5 cup dry white wine (Pinot Grigio or Vermentino)
- 0.25 cup pitted kalamata olives, halved
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 1 bay leaf
- Kosher salt and black pepper to taste
- 2 tbsp fresh basil, chiffonade, added at finish
Instructions
- Pat turkey chunks dry with paper towels and season aggressively with kosher salt and black pepper on all sides. Heat 3 tbsp olive oil in a 12-inch heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering (about 2 minutes). Working in two batches to avoid crowding, sear turkey for 2-3 minutes per side until golden brown. Transfer to a plate.
- In the same pan, reduce heat to medium and add diced onion with a pinch of salt. Cook for 4 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook 1 minute until fragrant.
- Add mushrooms and red bell pepper to the pan. Cook for 5 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown. Stir in tomato paste and cook 1 minute to deepen flavor.
- Deglaze the pan with white wine, scraping the bottom with a wooden spoon to lift fond. Simmer for 2 minutes until wine reduces by half. Add crushed San Marzano tomatoes, kalamata olives, dried oregano, red pepper flakes, and bay leaf. Stir well to combine.
- Return turkey and any accumulated juices to the pan. Bring to a gentle simmer over medium heat, then reduce heat to medium-low. Cover partially with a lid (leaving a 2-inch opening) and simmer for 25-30 minutes, stirring occasionally, until turkey is tender and reaches 165°F internal temperature and sauce has thickened slightly.
- Taste and adjust seasoning with additional kosher salt, black pepper, and red pepper flakes as needed. Remove bay leaf. Finish with fresh basil chiffonade stirred in just before serving. Serve over creamy polenta, wide egg noodles, or with crusty bread to capture the sauce.
Inspired by Ed Cotton’s winning turkey cacciatore. This is a plausible recreation, not the chef’s original recipe.