120 min
Type of dish: Birds
Temperature: Hot
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Turkey stew meat 1.25 kg
Garlic, bulb 1.0 ud
Onion 0.125 kg
Carrots 0.025 kg
Plain flour 0.001 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 0.075 kg
Peeled potato stew 2x 1 0.2 kg
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Elaboration
  • 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 9.35 g
Saturates 2.31 g
Monounsaturated fatty acids 1.79 g
Polyunsaturated fatty acids 2.57 g
Cholesterol 162.5 mg
Calcium 211.85 mg
Iron 5.87 mg
Zinc 5.09 mg
Vitamin A 578.19 ug
Vitamin C 69.12 g
Folic acid 191.0 ug
Salt (Sodium) 413.0 mg
Sugars 15.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.