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Print this Recipe    Braised Turkey

Braised Turkey with Lemon and Cinnamon
4 to 6 servings

4 to 6 tablespoons olive oil
flour
2 to 2 1/2 pounds turkey, boned, skinned and cut into chunks

3 tablespoons olive oil
3 medium onions, chopped
1 garlic clove, minced or to taste
2/3 cup canned tomatoes
3 tablespoons tomato paste
2 cinnamon sticks, broken
2 lemons or more to taste
1 1/2 teaspoons oregano
1/8 teaspoon allspice
2 to 3 cups rich turkey or chicken stock

salt and pepper
1 pound ziti pasta
4 tablespoons butter
1/2 cup freshly grated Parmesan

Heat 4 tablespoons oil in large skillet. Coat turkey pieces with
flour and fry in small batches until lightly browned. Remove and
set aside.

Heat 3 tablespoons oil in large heavy saucepan. Add onion and cook
until golden. Add garlic and stir for 30 secones. Reduce heat
and add tomatoes, cinnamon, lemon juice, pulp and skin, oregano
and allspice and simmer 5 minutes. Add stock and turkey. Bring
to simmer, cover and cook until turkey is tender.

Taste and adjust lemon, cinnamon, oregano and salt/pepper. Remove
lemon and cinnamon pieces. Skim off excess fat.

Cook ziti as directed (break into pieces if it's the long kind).
Drain, toss with butter or oil. Turn out onto a platter. Pour
sauce over. Sprinkle with cheese. Serve.

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