Recipe by The National Turkey Federation
In 3-quart skillet, over medium-high heat, melt 2 tablespoons margarine. Add turkey and sauté until golden brown, about 6 minutes per side. Transfer turkey to a plate. Add remaining margarine to skillet. Sauté onion and green pepper until onion is translucent and peppers are tender-crisp. Add mushrooms and garlic; cook 2 to 3 minutes.
Stir in tomatoes, tomato sauce, wine, bay leaf, sugar, basil, thyme, oregano and salt. Bring to boil.
Return turkey thighs to the pan. Reduce heat to low; cover and gently simmer 1 to 1-1/2 hours, or until turkey is tender and internal temperature of the center of each turkey thigh reaches 170 to 175 degrees F.