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Turkey with potatoes


1 hour 45 minutes






1kg turkey breast
560g potatoes
1 white onion
1 carrot
1/2 cup plain flour
340g canned whole peeled tomatoes, crushed with a fork
350ml beef broth
1 1/2 tablespoons extra-virgin olive oil
3 sprigs of rosemary
3 sprigs of thyme
salt and pepper to taste


First, prepare the beef broth, then chop the vegetables for the sauté. Peel and dice the carrot and onion.

Tie together the sprigs of thyme and rosemary with kitchen string. Then cut the turkey breast into even pieces about 2 cm thick.

Heat oil in a flame-proof casserole dish, add carrot and onion and sauté over medium-high heat for about 5 minutes, stirring often to prevent it from burning.

Then add the turkey, and let it brown for a couple of minutes. Then add the flour and toast it for another 2-3 minutes, stirring often. When it is absorbed, add the crushed tomatoes and the beef broth into the casserole along with salt and pepper. Then add the bunches of aromatic herbs (thyme and rosemary), cover and cook on low heat for 40 minutes.

Meanwhile, peel the potatoes and cut them into regular 1 cm thick cubes.

After the 40 minutes, add the cubed potatoes to the casserole, cover it again and cook for another 20 minutes on low heat.

Then turn off the heat, remove the bunch of aromatic herbs, and the turkey stew is ready to be served!


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