Wild Turkey In Orzo

Check out this savory wild turkey dish with a slight Greek twist! In this recipe from Carolina ALL OUT We learn how to cook a "one pot wonder" using our essential Carolina Cooker® red enamelware pot.

Ingredients:

• Turkey breast, dressed and cubed
• 1 Tbs Kosher Salt
• 1 Tbs Black Pepper, ground
• 2 Tbs Vegetable oil
• 2 Tbs fresh Minced Garlic
• 1 medium White Onion, chopped
• 2 large Red Bell Peppers, sliced and seeded
• 1 medium can Diced/Crushed tomoatoes
• 1 small can Tomato Paste
• 2 medium Zucchini, halved and sliced
• 2 tsp dried Oregeno
• 2 cups Orzo, pasta
• 3 cups Chicken stock
• 1 1/2 cups Cherry Tomatoes, whole
• Feta cheese, crumbled, add to taste
• Fresh Green Onion, chopped, add to taste
• Fresh Lemon, squeeze, add to taste

Directions:

1. Season the cubed turkey breast with salt and pepper.
2. In a large deep pot, heat the vegetable oil on medium-high heat.
3. Brown the turkey breast in the pot, cooking in batches if needed.
4. Remove the browned turkey.
5. Lower to medium heat and add the minced garlic and cook till soft.
6. Next add the onion and cook till slightly browned.
7. Add the red bell pepper and cook till soft. Next, the crushed tomato and tomato paste are added to the pot.
8. Incorporate the sliced zucchini and stir well. Add in the oregano and orzo to the mixture. Pour in the chicken stock in and make sure to give the pot a good stir so no pasta sticks to the bottom.
9. Finally, top with the whole cherry tomatoes and cover with the lid.
10. Turn the heat down to a low-medium heat.
11. Simmer for approximately 25 minutes, or till the orzo is cooked.
12. Once cooked, dish out and top with as much or little feta, green onions and lemon juice as you like.