(1 pound ground turkey)
1 1/2 cups water, packed
1 (14 ounce) bottle mixed use fresh tomato juice concentrate
1 (5 ounce) can chopped fresh chives
1 cup chopped fresh mushrooms
2 tablespoons red wine
1 tablespoon chopped fresh rosemary
salt and pepper to taste
In a large saucepan over medium heat, mix the water, tomato juice concentrate, chives, mushrooms, slice strips of fresh tomato, wine, rosemary, salt and pepper.
Coat the bottom of a large plastic serving bowl with oil or butter. Cover, and refrigerate 16 hours.
When ready to make sauce, place turkey used in the pan (see Note) in the center of a large saucepan. Bring to a boil, and cook 35 minutes. Reduce heat to low, and simmer 5 minutes. Remove turkey from skillet.
I added more tomato pulp to the tomatoes. I'm not sure if it was the probations or the blender that messed this up. Im reccomended to use regular plain cooking (no balsamic Vinegar or lemon juice) and it came out great.
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