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Turkey cacciatore with a twist

By Sarah Cook

This tasty Italian cheese and tomato bake is a fab way to use up leftover meat and a true family favourite

Prep:10 mins
Cook:50 mins

Serves 4
Easy

Nutrition per serving

kcal 477
fat 21g
saturates 7g
carbs 22g
sugars 15g
fibre 3g
protein 50g
salt 1g

Ingredients

2 small or 1 large onion, chopped
2 garlic cloves, crushed
3 tbsp olive oil
2 tsp dried oregano
3 x cans chopped tomatoes or cherry tomatoes
1 tbsp sugar
little splash vinegar
about 500g leftover turkey, shredded into chunks
1 x 125g balls mozzarella
2 good handfuls fresh breadcrumbs

Method

Fry the onion and garlic in the oil until softened. Add the tomatoes and sugar, a little splash of vinegar and some seasoning, then simmer for 20 mins until really thick. Stir in the turkey and transfer to a baking dish. Heat oven to 220C/200C fan/gas 7.
Tear over the mozzarella in chunks, then scatter over the breadcrumbs with a bit more ground pepper. Bake for 20 mins until turkey is piping hot through, and the top is golden and bubbling. Eat with mash, jackets, rice or pasta

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