Early Fall Cast Iron Skillet Dish

Turkey and Sausage with Peppers (CAWCOM) (5) Early fall in New England where I lived for 15 years is certainly different than early fall in southern California where I live now.  The leaves turned to their gold, auburn, and red hues while the weather was a bit cooler.  In southern California it can still be hot in the early fall and we see there are lots of peppers to be had at the farmers markets.  Having taught a class on Cast Iron Cooking for Craftsy I find myself using my cast iron skillet a lot more than usual, with wonderful results like this dish I think of as “early fall cookery,” turkey thighs with Italian sausage and bell peppers.

Turkey Thighs and Italian Sausage with Bell Peppers
This dish is quite simple–there aren’t that many ingredients, but the flavor comes from all the peppers. First, you want to make sure that the turkey is properly browned so that the color and texture is inviting once it’s finished. I sometimes serve this preparation on top of a wide flat pasta such as fettuccine but that is not at all necessary.
3 tablespoons extra-virgin olive oil
2 turkey thighs (about 1 3/4 pounds in all)
1 pound hot or mild Italian sausages
1 large onion, sliced
2 green bell peppers, seeded, and sliced into strips
2 red bell peppers, seeded, and sliced into strips
4 large garlic cloves, finely chopped
1/2 cup dry white wine
Salt and freshly ground black pepper to taste
1. In a cast iron skillet, heat the olive oil over medium-high heat, then cook the turkey thighs on both sides until golden and crispy, about 8 minutes in all. Remove and then brown the sausages, 5 to 6 minutes.
2. Add the onions, bell peppers, and garlic to the sausages and cook until they begin to soften a little bit, stirring, about 10 minutes. Pour in the white wine and let it evaporate a bit then return the turkey to the pan, season with salt and pepper, reduce the heat to low and cook, covered, until the turkey is tender, about 1 1/4 hours. Serve immediately.
Makes 4 servings

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