Cacciatore Stoup with Turkey Sausage Meatballs
"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
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Ingredients
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3 tablespoons extra virgin olive oil (EVOO)
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2 portabello mushroom caps, wiped clean, then chopped into bite-size cubes
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2 cubanelle peppers (light green, mild Italian peppers), seeded and chopped into bite-size pieces
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1 large red bell pepper, seeded and chopped into bite-size pieces
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1 large onion, chopped into bite-size pieces
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1/2-1 teaspoon crushed red pepper flakes, depending on how spicy you like your food
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Coarse salt and black pepper
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3 slices white bread
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1/2 cup milk
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1 pound ground turkey breast
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1 egg
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1/2 cup grated Parmigiano Reggiano or Romano cheese (a couple of handfuls), plus some to pass at table
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A handful of flat leaf parsley, finely chopped
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2 cloves finely chopped garlic
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1 can San Marzano tomatoes or whole plum canned tomatoes of choice (28 ounces)
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1 quart chicken stock
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Crusty whole grain bread, to pass at table
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Serves 4
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