Turkey and Vegetable Bake with Pepitas
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Healthy, because
Even smarter
This low-fat back is packed with fiber as well as lean protein thanks fo the turkey.
Chicken works well in this bake as well.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps plain flour
- salt
- peppers
- 3.333 cups turkey breasts (cubed)
- 2 pcs Bacon (cut into strips)
- 2 Tbsps olive oil
- 3 carrots (chopped)
- 1 stick Celery (chopped)
- 3 cups button Mushrooms
- 3 cups dry white wine
- 2 ½ cups chicken stock
- 2 cloves garlic cloves (chopped)
- 1 ½ cups Tomatoes (thickly sliced)
- 2 Tbsps Pumpkin seed
Preparation steps
1.
Put the flour, salt and pepper into a large plastic food bag. Add the turkey to the bag and shake to coat evenly.
2.
Put the bacon into a large pan over a very low heat. Fry until the fat melts in the pan, stirring frequently, then remove it and set it aside.
3.
Add 1 tablespoon of the oil to the bacon fat and fry the turkey over a medium heat for 2-3 minutes until lightly browned all over. Add the remaining oil to the pan and cook the carrots, celery and mushrooms for about 5 minutes, or until softened and lightly browned. Remove and set aside.
4.
Increase the heat, add the wine and scrape up the sticky juices. Boil the mixture until it has reduced by half, then add the stock, return to the boil and cook until it has reduced by a third.
5.
Return the bacon, turkey and vegetables to the pan with the garlic and tomatoes. Reduce the heat and simmer, uncovered, for 20-30 minutes until the turkey is tender.
6.
Transfer to a serving dish and scatter over the pumpkin seeds.
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