Larry hagman's hot-spicy turkey spaghetti sauce

12 servings

Ingredients

Quantity Ingredient
2½ pounds Turkey thighs
¼ cup All-purpose flour
¾ teaspoon Cayenne; (or to taste)
Salt; fresh ground black
Pepper to taste
¼ cup Safflower oil
2 larges Onion; coarsely chopped
4 Garlic cloves; minced (4 to 6)
30 ounces Tomato sauce
¾ pounds Fresh mushrooms; sliced
1 can Turkey or chicken broth; (14 1/2 ozs)
½ cup Fresh parsley; chopped
2 tablespoons Tomato paste
1½ tablespoon Fresh lemon juice
2 teaspoons Basil leaf; crumbled
1 teaspoon Oregano
1 Bay leaf
½ teaspoon Red pepper flakes
1 tablespoon Hot hungarian paprika*

Directions

Bone and skin turkey thighs; cut meat into 1" cubes. Mix together flour, cayenne, salt, and pepper in plastic bag. Shake meat in seasoned flour.

Brown meat in safflower oil in large saucepan. Add onions and garlic; saute until onions are soft. Add tomato sauce, mushrooms, turkey broth, parsley, tomato paste, lemon juice, basil, oregano, red pepper flakes, bay leaf and paprika, if using. Simmer 1½ hours, or until turkey is tender. * If Hungarian paprika is not available, use more red pepper flakes or chili peppers. Mushrooms also give a nice meaty flavor to sauce. Serve over hot cooked spaghetti or your favorita pasta. Add French bread, crisp green salad and Chianti wine.

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