Today I will try to bring you Italian flavours in the kitchen with a recipe that will surely delight you with its taste. I will show you step by step how to make, in my opinion, the best turkey cacciatore recipe with olives, mushrooms, peppers and beer, a wonderful dish to prepare for dinner.
Table of Contents
In the original cacciatore recipes from Italy, this dish is made from chicken, and together with onions, garlic, peppers and olives, it will simmer in tomato sauce and red wine. I will make some changes to the recipe, meaning I will replace the chicken with the turkey, and instead of wine, I will use beer.
Let’s take the ingredients individually to show you what I will use in the recipe.
Ingredients
My option is to use turkey thighs, about 1.7 kg, enough for four large portions, which I will debone. Along with the meat, I will put 150 g of black olives, a yellow onion, two cloves of garlic, two green peppers and one red pepper.
I will put four more ripe tomatoes, or who doesn’t have a can of chopped tomatoes, a spoonful of tomato paste and 500 ml of beer. And because I like mushrooms, I will add 250 g of sliced and frozen mushrooms, but quietly you can put fresh mushrooms.
Now that we have shown you the ingredients let’s prepare them first before we start cooking the best turkey cacciatore recipe.
Preparing the Ingredients
In the beginning, I will prepare the turkey thighs, which I thought I would debone. I know that the food is tastier if I leave the thighs with the bone, but I thought that these being too big for a portion, I will cut them easier at the end when I serve them.
So with a sharp knife, I will cut the thigh around the bone so I can remove the bone. If the thighs are too big (some thighs also have 1 kg each), you can cut them in two or even four to make them easier to handle.
After deboning and cutting them in half, I seasoned the thighs with a tablespoon of sea salt and half a tablespoon of freshly ground pepper.
I cleaned the onion and the garlic cloves and then chopped them finely. Who wants to feel the texture of the onion when consuming the dish can cut it into slices instead of chopping it finely.
I cut the peppers into cubes, and I did the same with the tomatoes.
Now that the ingredients are ready, we can start cooking.
How to Make the Best Turkey Cacciatore Recipe?
Because the best cacciatore is made in a cast-iron pot, I will heat four tablespoons of extra virgin olive oil in it. When the oil has heated up, put the turkey thighs to fry, which we have previously turned into wheat flour.
I fry them for about a minute on medium heat until the sea until they get a crust and a golden colour, after which I turn them on the other side and fry them for about another minute.
After frying them on the other side, take them out on a plate or bowl and continue until all the meat is fried.
Reduce the heat to medium to low and add the onion and chopped garlic to the oil left in the pot. Fry them lightly for half a minute, stirring with a wooden spoon, until the onion softens a little, it should not be fried completely, and the garlic should not burn either.
Add the green and red peppers cut into cubes and sauté everything for about a minute, also over medium to low heat, to soften the peppers.
Now we can add diced or chopped tomatoes, whose juice will help to detach from the bottom of the pot the fragrant pieces glued there.
Sauté for another minute, stirring with a wooden spoon, then add the rest of the ingredients. Put the mushrooms, and olives, add two bay leaves, tomato paste, season with a teaspoon of sea salt and a tablespoon of dried oregano and then pour the beer over.
Put the turkey legs back in the pot (if necessary, you can pour a little water), put the lid on and let it simmer for one hour.
Remove the lid to evaporate from the liquids and simmer for another 30-45 minutes. Taste it if we need more salt, and it’s ready; this is the best turkey cacciatore recipe, ready to be served.
Serving the Dish
Turkey cacciatore can be served in countless ways, only with fresh bread, with different kinds of pasta, rice or polenta. I served it with mashed potatoes and gherkins, and it was a great feast.
If you miss the Mediterranean flavours, try the best turkey cacciatore recipe, and I’m sure you’ll be pleased. And if you want other turkey recipes, try these:
- Healthy Baked Turkey Cutlets With Vegetables
- Best Leftover Turkey Salad Recipe
- Simple Turkey Fried Rice Recipe
- Best Turkey Stew Recipe
- Oven Baked Turkey Legs Recipe
- Best Turkey Tenderloin Recipe
- The Best Turkey Meatloaf Recipe
- Oven Roasted Turkey Thighs Recipe
- World Best Turkey Soup Recipe
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Best Turkey Cacciatore Recipe
Equipment
- 1 Dutch oven pot
Ingredients
- 1.7 kg turkey thighs
- 250 g mushrooms
- 150 g olives
- 500 ml beer
- 2 pieces green pepper sweet
- 1 pieces red pepper sweet
- 4 pieces tomatoes riped
- 2 cloves garlic
- 1 piece onion
- 2 leaves bay
- 1 tbsp tomato puree
- 1 tbsp oregano dried
- 1 tbsp sea salt
- ½ tbsp ground pepper freshly ground
- 4 tbsp olive oil extra virgin
- 1 tsp sea salt
Instructions
- Cut the thigh around the bone and remove the bone. If the thighs are too big you can cut them in two or even four, to make them easier to handle. After deboning and cutting them in half, season the thighs with sea salt and freshly ground pepper.
- Clean the onion and the garlic cloves and then chop them finely. Cut the peppers into cubes, and did the same with the tomatoes.
- Heat four tablespoons of extra virgin olive oil in a cast-iron pot. When the oil has heated up, put the turkey thighs to fry, which we have previously turned into wheat flour. Fry them for about a minute on each side on medium heat until they get a crust and a golden colour. Take them out on a plate or bowl and continue until all the pieces of meat are fried.
- Reduce the heat to medium to low and add the onion and chopped garlic to the oil left in the pot. Fry them lightly for half a minute, stirring with a wooden spoon, only until the onion softens a little. Add the green and red peppers cut into cubes and sauté everything for about a minute.
- Now you can add the diced or chopped tomatoes, sauté for another minute, stirring, then add the rest of the ingredients. Put the mushrooms, olives, bay leaves, tomato paste, season with a teaspoon of sea salt and dried oregano and then pour the beer over.
- Put the turkey legs back in the pot, if necessary you can pour a little water, put the lid on and let it simmer for one hour. Remove the lid to evaporate from the liquids and simmer for another 30-45 minutes.
- Serve it with mashed potatoes and gherkins, it will be a great feast.