Vegetable Turkey Skillet Recipe
Ingredients
| Turkey | 4 Pound | |
| Butter/Margarine | 2 Tablespoon | |
| Salad oil | 1 Tablespoon | |
| Onion | 1 Medium, peeled | |
| 1 large clove garlic, crushed | ||
| Ripe tomatoes | 2 Large, chopped | |
| Parsley | 1/4 Cup (16 tbs), minced | |
| Tarragon leaves | 2 Teaspoon, crushed | |
| Salt | To Taste | |
| Pepper | 1 | |
| Zucchini | 2 Medium, cut in to chunks | |
Directions
GETTING READY
1. Cut each turkey wing into 2 at joint using a sharp cleaver or pair of kitchen scissors.
2. Wash thoroughly and dry on paper toweling.
MAKING
3. In a large skillet, melt the butter and heat with oil.
4. Add the turkey wings and brown evenly in the fat. Remove onto a plate and set aside.
5. To the drippings add the onion and garlic and sauté until softened.
6. Tip in tomatoes, parsley and tarragon and bring to a boil, stirring.
7. Return turkey wings to into sauce and season with salt and pepper according to preference.
8. Reduce heat, cover skillet and simmer wings for 1 to 1 1/4 hours until they are fork-tender.
9. Uncover and add zucchini. Simmer for 15 to 20 minutes until zucchini is tender.
SERVING
10. Serve wings immediately by themselves or over hot steamed rice or noodles.
1. Cut each turkey wing into 2 at joint using a sharp cleaver or pair of kitchen scissors.
2. Wash thoroughly and dry on paper toweling.
MAKING
3. In a large skillet, melt the butter and heat with oil.
4. Add the turkey wings and brown evenly in the fat. Remove onto a plate and set aside.
5. To the drippings add the onion and garlic and sauté until softened.
6. Tip in tomatoes, parsley and tarragon and bring to a boil, stirring.
7. Return turkey wings to into sauce and season with salt and pepper according to preference.
8. Reduce heat, cover skillet and simmer wings for 1 to 1 1/4 hours until they are fork-tender.
9. Uncover and add zucchini. Simmer for 15 to 20 minutes until zucchini is tender.
SERVING
10. Serve wings immediately by themselves or over hot steamed rice or noodles.
Chef
