Turkey alla cacciatore
Essential Ingredient:
Turkey Breast Fillets
500g turkey (diced breast fillet)

25g dried porcini mushrooms

2tbsp olive oil

1 onion

2 celery stalks, peeled and chopped

2 carrots, peeled and chopped

Half a glass of red wine (if you are using a slow cooker, then top it up to half a bottle)

1 tin of plum tomatoes

1 tin (400g) pinto beans

1tbsp plain flour

A handful of olives

A handful of fresh herbs (sage, thyme, mint, chives, rosemary)

1/2 garlic bulb

1 bay leaf

A few ladlefuls of chicken stock or water (a chicken stock cube should be enough)

Salt and pepper

To serve:
Serve with a chunk of bread to mop up all the juices.
This turkey recipe from Chez Maximka is inspired by an italian recipe.
  1. Start by soaking 25g of dried porcini mushrooms in freshly boiled water, just pour over the dried mushrooms and let them soak for about 15 minutes
  2. Place the diced turkey in a very deep frying pan and fry for about five minutes together with the finely sliced onion and celery, then add the sliced carrot and chopped herbs
  3. Add the garlic cloves whole (you don't have to peel it, just divide the cloves)
  4. Add the tomatoes, olives and chopped porcini. In a small bowl mix a tablespoon of plain flour with the porcini liquid (add one spoon at a time) until you have a smooth runny paste (it will take about 4 tbsp of porcini liquid). Add the paste to the pan, then the rest of the porcini liquid, plus the bay leaf. Add the red wine and chicken stock (your turkey/veg mix should be covered with the stock or hot water). Bring to the boil, then cook on low for about 15 minutes. Add the pinto beans just before serving to heat them through. Season well.
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