Try this take on Italian cacciatore, sandwich-style, made with slow-cooked turkey. Serve hot, on a roll slathered in pesto and topped with mozzarella.
medium yellow bell pepper, sliced
medium onion, sliced
bone-in turkey thighs (about 3 pounds), skin removed
can (8 ounces) tomato sauce
tablespoons balsamic vinegar
teaspoon Italian seasoning
Italian or French rolls, split
cup basil pesto
slices (1 ounce each) mozzarella cheese
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place bell pepper and onion in cooker; top with turkey. Mix tomato sauce, vinegar and Italian seasoning in small bowl; pour over turkey and vegetables.
Cover and cook on Low heat setting 7 to 8 hours.
Place turkey on cutting board. Use 2 forks to cut or break up turkey into thin pieces; discard bones. Return turkey to cooker. To serve, spread cut sides of rolls with pesto. Fill with turkey mixture, using slotted spoon; top with cheese.
A few drops of red pepper sauce would add zing to this sandwich meat.
Basil pesto, a traditional Italian sauce, is made from fresh basil, garlic, Parmesan cheese and pine nuts. Look for it in the dairy section or near the pasta sauces. You also can make it from scratch.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.