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Cacciatore Stoup with Turkey Sausage Meatballs Recipe

Ingredients

How to make it

  • In a dutch oven or large pot heat evoo over med. high heat. add mushrooms, peppers and onion and cook until tender, 7 to 8 min. Season with the crushed red pepper and salt and black pepper to taste.
  • While vegies are working, soak the bread iin the milk for 5 min. Add raw turkey, cheese, parsley, egg and garlic; season with salt and pepper. Mix to combine.
  • Add tomatoes to pot of vegies. Break up with spoon (wooden pref). Add chicken broth and bring to a boil. Form 2 inch meatballs with turkey mix and drop into stoup. Do not mold the balls so they are hard and condensed. You want them lightly compacted so they do not get too hard and tough. Best way to do this is to lightly slap them into round balls from one palm to the other. They will come out very tender and fully cooked. Cover pot, lower heat and simmer the stoup for 10-15 min.
  • Top with extra grated cheese and serve with bread.

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The Cook

choclytcandy Dallas, Dallas

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