Recipe and photo used with permission by the National Turkey Federation. For more turkey information and recipes visit www.eatturkey.com.
3 Tablespoons margarine, DIVIDED
4 TURKEY THIGHS (about 3 pounds), trimmed of fat
1/2 Cup onion, thinly sliced
1/2 Cup green pepper, seeded and cubed
1/4 Pound fresh mushrooms, cleaned and quartered
2 Cloves garlic, minced
1 Can (8 ounces) stewed tomatoes
1 Can (8 ounces) tomato sauce
1/4 Cup dry red wine
1 bay leaf
2 Teaspoons sugar
1/2 Teaspoon dried basil
1/2 Teaspoon dried thyme
1/2 Teaspoon dried oregano
1/4 Teaspoon salt
In 3-quart skillet, over medium-high heat, melt 2 tablespoons margarine. Add turkey and sauté until golden brown, about 6 minutes per side. Transfer turkey to a plate. Add remaining margarine to skillet. Sauté onion and green pepper until onion is translucent and peppers are tender-crisp. Add mushrooms and garlic; cook 2 to 3 minutes.
Stir in tomatoes, tomato sauce, wine, bay leaf, sugar, basil, thyme, oregano and salt. Bring to boil.
Return turkey thighs to the pan. Reduce heat to low; cover and gently simmer 1 to 1-1/2 hours, or until turkey is tender and internal temperature of the center of each turkey thigh reaches 170 to 175 degrees F.