15 minutes
Cook Time
1 hour 10 minutes
Cooking Level


  • 1.5 lb Pure Flavor® Craft House Collection® Seedless Mini Peppers, sliced into wide strips
  • 6 garlic cloves, smashed
  • 2 turkey legs
  • 1 small yellow onion, chopped
  • 1 cup chicken stock
  • ½ cup Parmesan cheese, grated & divided
  • ⅓ cup dry white wine
  • ¼ cup pickled pepperoncini peppers, sliced
  • 3 tsp olive oil
  • 2 tsp tomato paste
  • Salt & pepper, to taste
  • Parsley, chopped, for garnish


Step 1

Heat a large ovenproof pot over medium-high heat, add oil, turkey legs, and onion.

Step 2

Season with salt & pepper and cook until turkey is browned and onions are slightly browned, about 5 minutes. Transfer to a plate.

Step 3

Reduce the heat to medium and add the garlic and tomato paste.

Step 4

Add the pepperoncini slices and wine and bring to a boil, scraping up any browned bits with a wooden spoon.

Step 5

Add the broth and return to a simmer.

Step 6

Arrange the turkey and onion back to pot then add peppers and sprinkle with ¼ cup cheese. Simmer for 1 hour.

Step 7

Transfer to the oven and broil until the top is browned, about 5 minutes.

Step 8

Garnish as with parsley and remaining cheese as desired.