Turkey Stew: Light Recipe

Name: Turkey Stew: Light Recipe
Total time: 55 min
Yield: 4
Ingredients: 1 pack of AIA Turkey Breast Bites; 20 g of butter; 1 tablespoon of extra virgin olive oil; 2 carrots; 1 large onion; 2 celery stalks; 1 glass of wine; 300 ml of vegetable broth; 400 g of potatoes; 150 g of frozen peas; 1 teaspoon of tomato concentrate; Flour as needed

Here is a light and quick recipe to cook a great turkey stew with artichokes.

1 pack of AIA Turkey Breast Bites

20 g of butter

1 tablespoon of extra virgin olive oil

2 carrots

1 large onion

2 celery stalks

1 glass of wine

300 ml of vegetable broth

400 g of potatoes

150 g of frozen peas

1 teaspoon of tomato concentrate

Flour as needed

Description

Turkey stew with potatoes and peas is a classic dish, but always appreciated because it is complete, succulent and very tasty. This dish is easy and convenient to prepare and in a few steps you will have a unique dish for a perfect dinner!

Red meat lovers know that to make a good beef stew it takes a lot of time and even more economic expenditure! With the turkey stew with potatoes and peas instead you will prepare a second course in much less time and spending less, since turkey meat is cheaper than beef. Moreover, the turkey meat is together with chicken a great choice when you want to fill up on proteins, iron and all those nutritional elements that abound in meat.

Turkey in fact, despite the few calories and a very low fat content compared to other meats, such as red meats, has an excellent nutritional value. If you are in the mood to cook a lot and maybe the weather outside pushes you to close yourself in the kitchen and prepare dishes that warm body and soul, then you could also accompany the turkey stew with a good polenta for example!

To prepare the turkey stew you need few ingredients many of which are almost always available in the kitchen. Choose the Turkey Breast Bites AIA and half of the work will already be done. Here's how to proceed for the light recipe of turkey stew.

Procedure

Dust the meat cubes with flour. In a casserole brown the butter and a tablespoon of oil making the carrots wilt, the celery and the finely chopped onion. Then add the meat and cook everything together.

Blend with the white wine, let it evaporate, and, only when it dries up, moisten with the broth (or if you don't have it even with simple hot water) and cover with a lid.

Then add the potatoes, previously washed, peeled and cut into cubes and bring to a boil. Then continue cooking over low heat for about 30 minutes.

Then add the peas, season with salt, the tomato concentrate and let it go again, stirring occasionally, for about another 15 minutes, adding if necessary also the broth.

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