Ingredients


3 tbsp olive oil

2 tsp dried oregano

3 x cans chopped tomatoes

1 tbsp sugar

little splash vinegar

about 500g leftover turkey, shredded into chunks

1 x 125g balls mozzarella

2 good handfuls gluten free  breadcrumbs

25g Parmesan -style cheese

1 tbsp garlic infused oil








Method


Fry the the tomatoes, then add the sugar, a little splash of vinegar and some seasoning, then simmer for 20 mins until really thick.

Stir in the turkey and transfer to a baking dish. Heat oven to 220C/200C fan/gas 7.

Tear over the mozzarella in chunks, then scatter over the breadcrumbs with a bit more ground pepper and parmesan.

Drizzle with garlic infused oil, then bake for 20 mins until turkey is piping hot through, and the top is golden and bubbling. Eat with mash, jackets, rice or gluten free pasta.


Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Turkey cacciatore