Colin's turkey and pepper stew

Colin's turkey and pepper stew


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About this recipe: A family favourite of ours, full of flavour. Serve with boiled rice.

Colin Price

Serves: 6 

  • 1 large onion, sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 750g turkey leg meat (uncooked), cut into 1 inch cubes
  • 1/2 red pepper cut into strips
  • 1/2 green pepper cut into strips
  • 8 large whole mushrooms
  • 1 apple, peeled and sliced
  • 2 cloves garlic, crushed
  • 300ml (1/2 pint) dry white wine
  • 1 bouquet garni of thyme, oregano, parsley and sage

Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

  1. Fry onion gently in butter and oil in a frying pan over medium heat for 5 minutes, then add peppers and cook for another 5 minutes. With a slotted spoon, remove and put into a large casserole pot.
  2. In the same oil, brown the turkey, and add to pot. Add mushrooms, apple, garlic and wine and stir to mix. Add bouquet garni, salt and pepper.
  3. Cook over medium-low heat for 1½ to 2 hours until turkey is tender.
  4. Remove bouquet garni before serving.

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