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Turkey cacciatore with a twist

This tasty Italian cheese and tomato bake is a fab way to use up leftover meat and a true family favourite

  • Prep: 10 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 477
  • Carbohydrates 22
  • Saturated Fat 7
  • Sugar 15
  • Protein 50
  • Fat 21
  • Fibre 3
  • Salt 1

Nutrition per serving

  • Calories 477
  • Carbohydrates 22
  • Saturated Fat 7
  • Sugar 15
  • Protein 50
  • Fat 21
  • Fibre 3
  • Salt 1

Ingredients

  • 2 small or 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 3 tbsp olive oil
  • 2 tsp dried oregano
  • 3 x cans chopped tomatoes or cherry tomatoes
  • 1 tbsp sugar
  • little splash vinegar
  • about 500g leftover turkey, shredded into chunks
  • 1 x 125g balls mozzarella
  • 2 good handfuls fresh breadcrumbs

Method

  1. Fry the onion and garlic in the oil until softened. Add the tomatoes and sugar, a little splash of vinegar and some seasoning, then simmer for 20 mins until really thick. Stir in the turkey and transfer to a baking dish. Heat oven to 220C/200C fan/gas 7.

  2. Tear over the mozzarella in chunks, then scatter over the breadcrumbs with a bit more ground pepper. Bake for 20 mins until turkey is piping hot through, and the top is golden and bubbling. Eat with mash, jackets, rice or pasta

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