Turkey cacciatore with a twist
- Sarah Cook
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Serves 4
Easy
Prep: 10 mins
Cook: 50 mins
A star rating of 5 out of 5.16 ratingsRate
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This tasty Italian cheese and tomato bake is a fab way to use up leftover meat and a true family favourite
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Lemony mushroom & herb rice
A star rating of 3.6 out of 5.14 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 small or 1 large onion
chopped
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2 garlic cloves
crushed
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3 tbsp olive oil
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2 tsp dried oregano
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3 x cans chopped tomatoes
or cherry tomatoes
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1 tbsp sugar
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little splash vinegar
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about 500g leftover turkey
shredded into chunks
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1 x 125g balls mozzarella
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2 good handfuls fresh breadcrumbs
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Nutrition: per serving
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kcal477
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fat21g
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saturates7g
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carbs22g
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sugars15g
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fibre3g
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protein50g
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salt1g
low
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Method
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step 1
Fry the onion and garlic in the oil until softened. Add the tomatoes and sugar, a little splash of vinegar and some seasoning, then simmer for 20 mins until really thick. Stir in the turkey and transfer to a baking dish. Heat oven to 220C/200C fan/gas 7.
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step 2
Tear over the mozzarella in chunks, then scatter over the breadcrumbs with a bit more ground pepper. Bake for 20 mins until turkey is piping hot through, and the top is golden and bubbling. Eat with mash, jackets, rice or pasta
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A star rating of 5 out of 5.16 ratings
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