Indulge in this irresistible Italian-inspired turkey cacciatore! This hearty, flavourful bake is the perfect way to transform leftover turkey into a bubbling, cheesy delight. With juicy tomatoes and aromatic garlic, it's a dish that promises pure comfort and joy in every bite.
shredded into chunks
Preheat your oven to 220°C (200°C fan/Gas Mark 7).
Chop the onion and crush the garlic. Heat the olive oil in a large pan over a medium heat. Add the chopped onion and crushed garlic to the pan and fry until they are softened, about 5-7 minutes.
Stir in the chopped tomatoes, sugar, a splash of vinegar, salt, and black pepper. Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally, until the sauce has thickened considerably.
Stir the shredded turkey chunks into the thickened tomato sauce. Transfer the entire mixture into a suitable baking dish.
Tear the mozzarella ball into chunks and scatter them evenly over the turkey and tomato mixture in the baking dish. Sprinkle the fresh breadcrumbs over the mozzarella.
Place the baking dish in the preheated oven and bake for 20 minutes, or until the turkey is piping hot throughout and the top is golden brown and bubbling.
Serve the turkey cacciatore hot with your choice of mashed potato, jacket potato, rice, or pasta.
For an extra layer of flavour, add a pinch of chilli flakes to the sauce when simmering.
If you don't have fresh breadcrumbs, you can make your own by toasting slices of bread and then blending them into crumbs.
This dish is perfect for meal prepping; simply divide into individual portions after baking and store in the fridge for up to 3 days or freeze for up to 3 months.