Slow Cooked Turkey And Tomatoes

• 1 1/4 packages Shady Brook Farms Turkey Thighs skinned and boned
• 1 teaspoon olive oil corn or peanut oil
• 2 cans tomatoes 14-1/2 ounce each no-salt-added, undrained, or 4 to 5 ripe medium tomatoes, peeled and cut into thin wedges
• 1 garlic clove peeled and minced
• 1 teaspoon italian seasoning salt-free, or 1 teaspoon each fresh oregano and basil, minced
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 8 mushrooms thinly sliced
• 1 zucchini small, thinly sliced
• 1 yellow summer squash small, thinly sliced
• 1 white onion small, peeled and quartered

1. Cut each turkey thigh into three pieces.
2. Heat oil in a large nonstick skillet over medium heat.
3. Cook turkey until no longer pink, about 2 to 3 minutes per side for each piece.
4. Combine tomatoes, garlic, Italian seasoning, salt and pepper; mix well.
5. Spoon over turkey. Reduce heat; simmer partially covered for 25 to 30 minutes.
6. Add mushrooms, zucchini, yellow squash and onion. Continue simmering partially covered for 7 to 10 minute or until vegetables are tender-crisp and turkey is fork-tender.

shady brook farms turkey, olive oil, tomatoes, garlic, italian seasoning salt, salt, black pepper, mushrooms, zucchini, yellow summer, white onion

Taken from www.yummly.com/recipe/Slow-Cooked-Turkey-and-Tomatoes-772080 (may not work)