Turkey stew with golden sautéed grapes
Total time105 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 105 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Turkey thigh boneless and skinless, in 4 cm chunks 1000 g
- Grapes seedless 400 g
- Onion 200 g
- Carrot 200 g
- Leek 250 g
- Green pepper 150 g
- Tomato 200 g
- Red wine 150 ml
- Water 400 ml
- Extra virgin olive oil 30 g stew and 15 g grapes 45 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Season the turkey with salt and pepper. Brown in batches in a casserole with 30 g oil for 8 minutes, then remove. Chop the onion, carrot, washed leek and green pepper; soften in the same pan for 15 minutes.
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Add the grated tomato and cook for 5 minutes. Pour in the red wine and boil for 3 minutes. Add the water, cover and simmer for 10 minutes. Blend the sauce with a hand blender.
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Return the turkey and any plate juices. Cover and simmer gently for 35–45 minutes, stirring occasionally, until tender and at least 74°C at the centre. Add a little hot water if the sauce thickens too soon.
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Wash and dry the grapes. Sauté with the remaining 15 g oil for 3–4 minutes, just until lightly golden. Serve beside the turkey and finish with chopped parsley.
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