Turkey Breast Stewed with Prunes
10 servings
90 minutes
Variety is what will help white turkey meat avoid the sin of monotony. We are used to using prunes as a powerful flavor additive, for example, when stewing pork. But the turkey in this combination looks much more tender and healthy, and the contrast with the almost marmalade plums is no less vivid. The main thing is not to rush, be patient, turn on the smallest fire under the pan and let the turkey soak up the sweetness of the plums and the spruce aroma of rosemary. The dish is doomed to success: due to many years of habit, stewed prunes do not cause rejection even in those who, in principle, do not understand the combination of meat and sweet fruit sauce.
1
Cut the onion into large cubes.
- Onion: 2 heads
2
Cut the turkey breast into pieces the size of half a matchbox.
- Turkey fillet: 1.5 kg
3
Heat oil in a pan, fry turkey pieces on all sides for 5-7 minutes. Transfer to a plate.
- Olive oil: 50 ml
- Turkey fillet: 1.5 kg
4
Add oil to the pan and sauté the onion for 10 minutes.
- Olive oil: 50 ml
- Onion: 2 heads
5
Add pieces of turkey, pour in the broth, add tomatoes with juice, crushed garlic, prunes, and rosemary.
- Turkey fillet: 1.5 kg
- Chicken broth: 250 ml
- Canned diced tomatoes: 450 g
- Garlic: 4 cloves
- Pitted prunes: 250 g
- Rosemary: 3 sprigs
6
Bring to a boil, reduce heat, season with salt and pepper, and simmer covered for 40 minutes.
- Salt: to taste
- Ground black pepper: to taste
