Turkey and Pepper Sauce

Peperonata al Tacchino

Cooking With Nick Stellino
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Ingredients:

3 Tablespoons Olive Oil
6 large cloves of Garlic, thickly sliced, then roughly chopped
½ teaspoon Red Pepper Flakes
¾ cup Onion, finely diced
¾ cup Carrot, finely diced
1 ½ cups Red Bell Pepper
1 pound ground turkey
1 teaspoon Salt
½ teaspoon Pepper
¾ cup Marsala wine
1 Tablespoon chopped fresh Parsley
1 Tablespoon chopped fresh Thyme
1 Tablespoon chopped fresh Tarragon
1 ½ cups Chicken Stock
1 ½ cups Tomato sauce
½ cup cream

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Yields: 3-3 ½ cups.
Printable Version
Stand the pepper (s) on its end (stem up). Slice down each side just to the right of the core. You will have 4 clean pieces of pepper leaving the stem, core and bottom in one piece to discard. Cut each of the 4 pieces of pepper into ½ inch strips. Cut each strip into ½ inch pieces.
In a large, deep saute pan, heat the oil over medium high heat then add the garlic, red pepper flakes, onion, carrot and bell pepper. Saute until soft, about 5 minutes.
Increase heat slightly. Add turkey, salt and pepper. Saute, breaking meat apart with a wooden spoon, until turkey is just cooked through, about 2 -3 minutes.
Add Marsala wine. Stir well and cook until liquid is reduced by half.
Stir in parsley, thyme and tarragon.
Add tomato sauce and chicken stock. Bring to a boil, and then simmer, for about 20 minutes.
Add cream. Stir and continue to simmer until sauce consistency, for about another 5 - 10 minutes.
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