The turkey stew is a tasty main course gluten and lactose-free, prepared without adding any type of fat during cooking. This way, we make the dish lighter and, at the same time, suitable for everyone without sacrificing taste. The turkey bites will be soft, tender, delicious, a real delicacy. I first saw dishes of meat and vegetables prepared without fats by the cook Dada Rener during a show. I tried this method and fell in love with it, and I can assure you that none of my guests ever noticed that the turkey, chicken, or rabbit was prepared without adding oil, butter, or lard. I always recommend trying this method because it’s really worth it. Today I propose it to you as a single dish to prepare in just 30 minutes, enriched with a side of potatoes and peas, but the turkey stew can be customized based on the ingredients we already have at home or according to taste.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2.2 lbs Turkey thigh
- 1 Onion
- to taste Rosemary
- to taste Sage or bay leaf
- to taste Ground turmeric
- to taste Ground pepper
- 1/4 cup Dry white wine
- to taste Fine salt
- 2 cups Water or hot broth
- 2 Large potatoes
- 1 Can of pre-cooked peas
- 1 Carrot
- 1 stalk Celery
Preparation
Finely chop the onion, peel the potatoes, and cut them into small cubes. Drain the peas from the preservation liquid and rinse them under running water. Chop the spices together. Cut or have the turkey thigh cut into not too large chunks.
To cook the stew, we can use broth left from previous recipes or we can heat two generous cups of water.
Heat a large non-stick pot and, when it is hot, add the turkey pieces and let them brown on all sides over high heat, using a wooden spoon to help.
When the meat is well browned, transfer it to a plate. In the same pot, now, add the potato cubes and let them brown as well, stirring often, for about 3-4 minutes at most. When the potatoes are also browned, return the turkey meat to the pot, add the peas, stir, wait a minute, and then pour the wine.
Let the alcohol evaporate, salt, add the chopped onions, spices, a pinch of turmeric, ground pepper, and the water or hot broth. Lower the heat, cover, and let simmer for about 20/25 minutes, until the turkey meat is very tender and the sauce has become thick and creamy, thanks to the starch from the potatoes. Serve it with the cooking sauce, so the “scarpetta” will be a must.
We can enrich the preparation with peppers, carrots, and celery, properly cut into small chunks, added along with the broth.
Extra idea. We could use the sauce or part of it to dress fettuccine, pappardelle, etc…
