Mallorcan Turkey Stew With Almonds
20m prep 25m cook 45m ready
A hearty Mallorcan turkey stew with almonds, simmered in white wine and sherry, thickened with a bread-almond mixture.
Ingredients
- 150 ml olive oil
- 1 skinless turkey breast diced
- 1 onion finely sliced
- 2 clove garlic crushed
- 1 tbsp oregano chopped
- 2 bay leaves
- 200 ml dry white wine
- 150 ml dry sherry
- 300 ml chicken stock
- 1 kg potatoes peeled and diced
- 50 g toasted almonds
- 2 stale white bread
- 1 tbsp flat-leaf parsley chopped
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 232 mg
- Iron: 5.07 mg
- Magnesium: 127 mg
- Phosphorus: 373 mg
- Potassium: 1632 mg
- Zinc: 2.31 mg
Let's Cook
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Step 1.
Heat the olive oil in a heavy saucepan over medium heat. Add the diced turkey breast and fry until it starts to brown, about 3–4 minutes.
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Step 2.
Add the finely sliced onion, crushed garlic, chopped oregano, and bay leaves to the pan. Fry for 3–4 minutes until the onions are golden brown.
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Step 3.
Pour in the dry white wine, dry sherry, and chicken stock. Bring the liquid to a boil.
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Step 4.
Add the diced potatoes, season with salt and pepper, then reduce the heat to low. Gently simmer for 20 minutes, until the potatoes are tender.
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Step 5.
While the stew simmers, crush the toasted almonds and stale bread in a pestle and mortar or food processor until you have a coarse mixture.
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Step 6.
Remove the stew from the heat. Sprinkle the almond-bread mixture evenly over the top, then cover the pan with a lid. Let stand for 6–8 minutes.
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Step 7.
Sprinkle the stew with chopped flat-leaf parsley and serve.
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