Recipe Database
Cacciatore Stoup with Turkey Sausage Meatballs
Yum-o! Family-Friendly
Rachael says, "Stoup is a made-up term that I use for a recipe that is thicker than soup and thinner than stew in its consistency. Slow-cooked Cacciatore Stoup, originally a hunter’s stew of rabbit and wild mushrooms, then a spicy on-the-bone chicken dish with vegetable and tomato sauce in mainstream restaurants, today gets a fast, fun update with this winning recipe that the whole family will love! Plus, it’s easy cleanup for whomever gets stuck with the dishes!"
Ingredients
- 3 tablespoons extra virgin olive oil (EVOO)
- 2 portabello mushroom caps, wiped clean, then chopped into bite-size cubes
- 2 cubanelle peppers (light green, mild Italian peppers), seeded and chopped into bite-size pieces
- 1 large red bell pepper, seeded and chopped into bite-size pieces
- 1 large onion, chopped into bite-size pieces
- 1/2-1 teaspoon crushed red pepper flakes, depending on how spicy you like your food
- Coarse salt and black pepper
- 3 slices white bread
- 1/2 cup milk
- 1 pound ground turkey breast
- 1 egg
- 1/2 cup grated Parmigiano Reggiano or Romano cheese (a couple of handfuls), plus some to pass at table
- A handful of flat leaf parsley, finely chopped
- 2 cloves finely chopped garlic
- 1 can San Marzano tomatoes or whole plum canned tomatoes of choice (28 ounces)
- 1 quart chicken stock
- Crusty whole grain bread, to pass at table
Preparation
Heat the EVOO in a Dutch oven or soup pot over medium-high heat. Add portabello mushrooms, peppers and onion and cook until tender, 7-8 minutes. Season the vegetables with crushed red pepper flakes, salt and black pepper.
Serve in shallow bowls with crusty whole grain bread for mopping and extra cheese for topping.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.
