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:
- Season the cubed turkey breast with salt and pepper.
- In a large deep pot, heat the vegetable oil on medium-high heat.
- Brown the turkey breast in the pot, cooking in batches if needed.
- Remove the browned turkey.
- Lower to medium heat and add the minced garlic and cook till soft.
- Next add the onion and cook till slightly browned.
- Add the red bell pepper and cook till soft. Next, the crushed tomato and tomato paste are added to the pot.
- 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.
- Finally, top with the whole cherry tomatoes and cover with the lid.
- Turn the heat down to a low-medium heat.
- Simmer for approximately 25 minutes, or till the orzo is cooked.
- Once cooked, dish out and top with as much or little feta, green onions and lemon juice as you like.