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Braised Turkey With Lemon And Cinnamon Recipe
|Greek olive oil||6 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Boneless skinless turkey||2 1⁄2 Pound, cut into 1 inch pieces|
|Olive oil||3 Tablespoon|
|Onions||3 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||2⁄3 Cup (10.67 tbs) (Undrained)|
|Tomato paste||3 Tablespoon|
|Cinnamon sticks||2 , broken in half (Or To Taste)|
|Lemons||2 (Or More To Taste)|
|Greek oregano||1 1⁄2 Teaspoon (Or To Taste)|
|Rich turkey stock/Chicken stock||3 Cup (48 tbs)|
|Freshly ground pepper||To Taste|
|Ziti||1 Pound (Greek Or Italian Pasta In A Hollow Rod Shape)|
|Butter||4 Tablespoon (1/2 Stick)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs) (Imported Variety)|
Serving size: Complete recipe
Calories 5278 Calories from Fat 2004
% Daily Value*
Total Fat 229 g353%
Saturated Fat 61 g305%
Trans Fat 0 g
Cholesterol 283.3 mg
Sodium 3966.8 mg165.3%
Total Carbohydrates 475 g158.4%
Dietary Fiber 68.5 g274.2%
Sugars 64.9 g
Protein 388 g775.4%
Vitamin A 84.5% Vitamin C 277.3%
Calcium 118% Iron 121.8%
*Based on a 2000 Calorie diet
Place flour in bag, add turkey pieces and shake until well coated.
Shake off excess flour.
Stir-fry turkey in small batches until lightly browned, adding oil as needed.
Remove from heat and set aside.
Heat 3 tablespoons oil in heavy 4- to 5-quart saucepan over high heat.
Add onions and cook until golden brown.
Stir in garlic and cook another 30 seconds.
Reduce heat and stir in tomatoes, tomato paste, cinnamon, lemon juice, pulp and skin of squeezed lemons, oregano and allspice and simmer for 5 minutes.
Add stock and turkey.
Bring to gentle simmer, cover partially and cook 1 1/2 to 2 hours, or until turkey is tender.
Braised Turkey can be prepared to this point up to 4 days ahead and refrigerated, or frozen up to 2 months.
Taste and adjust lemon juice, cinnamon, oregano and/or salt and pepper.
Remove lemon pieces and cinnamon sticks.
Skim off excess fat and keep sauce warm while cooking pasta.
Bring 8 quarts of water to boil with 2 tablespoons salt.
Break pasta into pieces about 3 inches long.
Add to pot and boil, stirring frequently to prevent sticking, until pasta is tender but not mushy.
(Greek taste dictates that pasta be cooked a little beyond the al dente stage.) Turn into colander and toss to drain thoroughly.
Turn pasta out onto heated large serving platter, dot with butter and toss to coat.
Spoon turkey and sauce over pasta and sprinkle with cheese.