Braised Turkey Thighs with Tomato and Garlic

- 6 Servings
- 10 mins Prep Time
- 70 mins Total Time
Ingredients
- 1 1/4 packages Turkey Thighs, skinned and boned
- 1 teaspoon olive, corn or peanut oil
- 2 cans (14.5 ounces each) no-salt-added tomatoes, undrained, or 4 to 5 ripe medium tomatoes, peeled and cut into thin wedges
- 1 garlic clove, peeled and minced
- 1 teaspoon salt-free Italian seasoning or 1 teaspoon each fresh oregano and basil, minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 6 to 8 mushrooms, thinly sliced
- 1 small zucchini, thinly sliced
- 1 small yellow summer squash, thinly sliced
- 1 small white onion, peeled and quartered
Serving Size | About 1 2/3 cups (turkey skin not included in analysis) |
---|---|
Amount Per Serving | |
Calories | 390 |
Calories from fat | 205 |
% Daily Value* | |
Total fat 23 g | 35 % |
Saturated fat 5 g | 25 % |
Trans fat 0 g | |
Cholesterol 145 mg | 48 % |
Sodium 210 mg | 9 % |
Total Carbohydrates 9 g | 3 % |
Dietary Fiber 2 g | 8 % |
Sugars 6 g | |
Protein 33 g | |
Vitamin A
15%
Vitamin C
50%
Calcium
6%
Iron
20%
|
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. |
-
Step 1
Cut each turkey thigh into three pieces. -
Step 2
Heat oil in a large nonstick skillet over medium heat. -
Step 3
Cook turkey until no longer pink, about 2 to 3 minutes per side for each piece. -
Step 4
Combine tomatoes, garlic, Italian seasoning, salt and pepper; mix well. -
Step 5
Spoon over turkey. Reduce heat; simmer partially covered for 25 to 30 minutes. -
Step 6
Add mushrooms, zucchini, yellow squash and onion. Continue simmering partially covered for 7 to 10 minutes or until vegetables are tender-crisp and turkey is fork-tender.
Made with:
Similar Recipes
View AllHungry for More?
Sign up to get exclusive offers, recipes, and seasonal inspiration straight to your inbox.