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Slow-cooker pineapple and capsicum turkey
Slow-cooker pineapple and capsicum turkey
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Prep Time:
20 minutes
Cook Time:
375 minutes
Total Time:
395 minutes
Succulent drumsticks perfect for a flavorful meal, cooked effortlessly in a slow cooker or stovetop.
Ingredients:
  • 9.20 gm olive oil
  • 1.5kg turkey drumsticks
  • 1 brown onion, halved, thinly sliced
  • 2 red capsicums, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3cm piece fresh ginger, peeled, finely chopped
  • 440g can pineapple pieces in juice
  • 400g can diced tomatoes
  • 20.80 gm tomato sauce
  • 24.40 gm worcestershire sauce
  • Fresh coriander sprigs, to serve
  • Steamed rice, to serve
  • Sugar snap peas, to serve
Instructions:
  • In a large deep non-stick frying pan over medium-high heat, heat half of the oil. Add the turkey and cook, turning occasionally, for 6 to 8 minutes until browned all over. Transfer the turkey to the bowl of a 5.5 litre slow cooker.
  • Lower the heat to medium and warm the rest of the oil in the pan. Toss in the onion and capsicum. Sauté, stirring frequently, for 5 minutes until they soften. Introduce the garlic and ginger. Sauté for 1 minute until aromatic. Add pineapple with its juice, tomato, tomato sauce, and worcestershire sauce. Mix well. Season with salt and pepper. Drizzle the tomato mixture over the turkey.
  • Cover the slow cooker with the lid and let it simmer on low heat for 6 hours, or until the turkey is tender, remembering to turn it halfway through cooking time.
  • Take out the turkey from the sauce, discard the skin and bones, shred the meat, and return it to the sauce. Top with fresh coriander sprigs. Serve alongside steamed rice and sugar snap peas.

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