120 min
Type of dish: Birds
Temperature: Hot
Meses de temporada*: January, February, March, April, May, June
Traces of celery
Traces of celery
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Traces of mustard
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Traces of nuts
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Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Turkey meat 1.0 kg
Table salt 10.0 g
Ground black pepper 0.5 g
High oleic oil 0.1 l
Garlic, bulb 1.0 ud
Onion 0.125 kg
Carrots 0.025 kg
White wine 0.05 l
White stock 0.75 l
Tomato sauce 0.1 l
Creamed corn 0.0 kg
Carrots 0.1 kg
Frozen peas 0.1 kg
Sliced mushroom, can 0.1 kg
Bell pepper 0.1 kg
Potatoes 0.35 kg
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
  • Prepare a white stock.
  • Make a tomato sauce.
  • Seasoning vegetables: garlic, carrot and onion cut into brunoise, soften and remove excess fat.
  • Garnish vegetables: carrots, bell peppers and diced potatoes. Boil the carrots and the peas. Fry the potatoes.

For the elaboration of the ragout:

  • Sauté the turkey previously seasoned and lightly floured.
  • Add the sautéed vegetables, a little flour, white wine, stock and the tomato sauce (the white stock should only slightly cover the meat).
  • allow to  boil until the turkey is cooked through.
  • Once cooked thicken if needed using cornstarch diluted in cold water.
  • Garnish:  add the mushrooms and red peppers to the ragout 10 minutes before finishing.
  • Add the peas and carrots just before serving.
Nutritional information (1 portion)
Fiber 9.82 g
Saturates 7.77 g
Monounsaturated fatty acids 23.97 g
Polyunsaturated fatty acids 10.46 g
Cholesterol 144.13 mg
Calcium 206.37 mg
Iron 6.56 mg
Zinc 4.12 mg
Vitamin A 609.7 ug
Vitamin C 69.33 g
Folic acid 186.8 ug
Salt (Sodium) 974.16 mg
Sugars 15.48 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.