Italian-Style Turkey With Polenta Recipe

Name: Italian-Style Turkey With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 turkey thighs (about 3 pounds), skin removed; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 4 tablespoons olive oil, divided; 6 medium carrots, cut into 1-inch pieces; 1 medium onion, cut into 8 wedges; 1 small fennel bulb, chopped, fronds reserved; 1/2 pound sliced fresh mushrooms; 3 garlic cloves, minced; 2 tablespoons tomato paste; 1 teaspoon Italian seasoning; 1/2 cup white wine or chicken broth; 1 can (28 ounces) diced tomatoes, undrained; 2 tubes (18 ounces each) polenta, each cut into 5 slices

Servings: persons

4 turkey thighs (about 3 pounds), skin removed
1-1/2 teaspoons salt
1/2 teaspoon pepper
4 tablespoons olive oil, divided
6 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 8 wedges
1 small fennel bulb, chopped, fronds reserved
1/2 pound sliced fresh mushrooms
3 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1/2 cup white wine or chicken broth
1 can (28 ounces) diced tomatoes, undrained
2 tubes (18 ounces each) polenta, each cut into 5 slices

1
Sprinkle turkey thighs with salt and pepper. In a 6-qt stockpot, heat 2 tablespoons oil over medium-high heat. Brown thighs on all sides in batches. Remove from pan. In same pan, heat 1 tablespoon oil over medium heat. Add carrots, onion, fennel and mushrooms; cook and stir 3-5 minutes or until softened. Add garlic, tomato paste and Italian seasoning; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan; stir in tomatoes.
2
Transfer turkey and vegetable mixture to a 5- or 6-qt. slow cooker. Cook, covered, on low 4-6 hours or until meat is tender. Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Keep meat warm.
3
Preheat oven to 425u00b0. Brush polenta slices with remaining olive oil. Place slices 1/2 in. apart on an ungreased
4
. Bake 30-40 minutes or until golden brown, turning halfway though baking. Meanwhile, mince reserved fennel fronds. To serve, top polenta with turkey and sauce; sprinkle with minced fennel.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 turkey thighs (about 3 pounds), skin removed, 1-1/2 teaspoons salt, 1/2 teaspoon pepper, 4 tablespoons olive oil, divided, and more.

Yes, Italian-Style Turkey With Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian-Style Turkey With Polenta

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