Tomato-Turkey Stew with Gremolata:

Date Added: 17 Dec 2009
Listed in: Soups, Stews and Chili

• 2 tablespoons olive oil


• 6 green onions, chopped


• 2 medium carrots, chopped


• 2 cloves garlic, finely chopped


• 1 medium celery stalk, thinly sliced


• 1 tablespoon grated lemon peel


• 1 lb boneless skinless turkey breast, cut into 1-inch cubes


• 1 can (14.5 oz) organic no salt added diced tomatoes


• 1 cup white wine


• Juice of 1 lemon


• 1 teaspoon dried Italian herb seasoning


• ¼ teaspoon salt


• ¼ teaspoon freshly ground black pepper

• 1 tablespoon finely chopped fresh parsley


• 1 teaspoon grated lemon peel


• 1 clove garlic, finely chopped


• ½ teaspoon salt

Preparation Time 15 min | Cooking Time 32 min:
4 servings | 240 Calories | 28g Protein | 11g Carbohydrates | 8g Fat

This lemony Milanese stew is served with gremolata, a lively mixture of garlic, parsley and lemon peel.

• In 3-quart saucepan, heat oil over medium-high heat. Add green onions, carrots, garlic, celery and lemon peel. Cook and stir 2 minutes.


• Add turkey; cook and stir 10 minutes or until lightly browned.


• Add tomatoes (with juice), wine, lemon juice, Italian herb seasoning, salt and pepper. Heat to boiling.


• Reduce heat; cover and simmer 10 minutes.


• Uncover and simmer 10 minutes longer or until sauce thickens.


• To make the gremolata: In small bowl, stir together parsley, lemon peel, garlic and salt. Sprinkle over each serving of stew.

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