(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.