This recipe is taken from the 2002 Milk Calendar. A terrific new way to enjoy turkey in a classic italian dish.
- Prep: 10 min
- Cooking: 25 min
- 1 tbsp (15 mL) olive oil
- 1 lb (450 g) boneless skinless turkey cut into 1 inch (2 1/2 cm) chunks
- 4 cloves garlic minced
- 2 stalks celery sliced
- 1 large onion chopped
- 1 red bell pepper cut in strips
- 1 green bell pepper cut in strips
- 1/2 tsp (2 mL) dried oregano
- 1/2 tsp (2 mL) dried thyme
- 1 can (28 oz/796 mL) tomatoes drained and chopped
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 cups (375 mL) Milk
- Salt and pepper to taste
- Hot pepper sauce to taste
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In large non-stick skillet, heat oil over medium-high heat; stir-fry turkey and garlic until turkey is no longer pink inside. Transfer to bowl; set aside.
Add celery, onion, red and green peppers, oregano and thyme to skillet; cook, stirring, for about 5 min or until softened. Add tomatoes.
Whisk flour into milk; gradually stir into skillet. Bring to boil; reduce heat and simmer, stirring often, for about 10 min or until thickened. Add turkey and cook until heated through. Season with salt, pepper and hot pepper sauce to taste.
For the Adventurous: Substitute 1 tbsp (15 mL) each chopped fresh oregano and thyme for dried; stir into sauce with turkey.
Healthy Eating Tip: Protein power- This recipe provides two sources of protein, turkey and milk. Protein is an essential nutrient because it helps you build and repair muscle, hair, nails and skin.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||19 % / 209 mg|
|Vitamin B6:||51 %|
|Vitamin C:||157 %|