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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Turkey with Fennel, Tomatoes & Zucchini

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

3 cups cooked turkey, shredded
2 teaspoons olive oil
1 large fennel bulb, sliced
2 cups finely chopped zucchini
1 large leek, light green and white parts only, thinly sliced
1 cup gf Chicken Stock
1/4 teaspoon fennel seeds
1/4 teaspoon tarragon
1 14.5 oz. diced tomatoes, undrained
Salt and freshly ground black pepper

Directions

Heat 2 teaspoons of oil in a skillet over medium heat. Add the sliced fennel bulb, zucchini and leeks; sauté for about 5 minutes. Add the chicken stock, fennel seeds, tarragon and diced tomatoes; simmer for about 10 minutes or until the vegetables are slightly tender, stirring occasionally.

Add the turkey to the pan and continue to simmer for an additional 5 minutes or until the vegetables are tender and the turkey is heated through. Adjust seasonings to taste with salt and freshly ground black pepper.

Tips

Serve this over rice or gf pasta.

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