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

Nutrition per serving

  • kcal 477
  • fat 21g
  • saturates 7g
  • carbs 22g
  • sugars 15g
  • fibre 3g
  • protein 50g
  • salt 1g


  • 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


  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

Suggested recipes from this collection...