Larry hagman's hot-spicy turkey spaguetti sauce

12 servings

Ingredients

Quantity Ingredient
WILSON BWVB02B
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 6 garlic cloves -- minced
2 cans Tomato sauce (15 ozs ea)
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-inch 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. Serves 12. * 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.

Recipe By :

From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking

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