Tomato-Turkey Stew with Gremolata Recipe

Tomato-Turkey Stew with Gremolata Recipe

  • Stew:
  • 2 tablespoons olive oil
  • 6 scallions, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 rib celery, chopped
  • 1 tablespoon grated lemon peel
  • 1 pound boneless, skinless turkey breast
  • 1 (14 ounce) can diced tomatoes
  • 1 cup white wine
  • 1 lemon, juiced
  • 1 teaspoon dried Italian herb seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Gremolata:
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon grated lemon peel
  • 1 clove garlic, minced
  • 1 teaspoon salt
  1. To make the stew: Heat the oil in a large saucepan over medium-high heat. Add the scallions, carrots, garlic, celery, and lemon peel. Cook, stirring frequently, for 2 minutes. Add the turkey and cook, stirring, for 10 minutes, or until lightly browned.
  2. Add the tomatoes (with juice), wine, lemon juice, Italian herb seasoning, salt, and pepper. Bring to boil. Reduce the heat to low, cover, and simmer for 10 minutes. Uncover and simmer for 10 minutes, or until the sauce thickens.
  3. To make the gremolata: In a small bowl, combine the parsley, lemon peel, garlic, and salt. Sprinkle over each serving of the turkey mixture.
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