Spring Turkey Stew
with Mushrooms and Fusilli
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
170 g
Fusilli
(Contains Wheat)
g
Mirepoix
g
Green Peas
1 unit(s)
Chicken Broth Concentrate
unit(s)
Sour Cream
(Contains Milk)
113 g
Mushrooms
7 g
Parsley
3 unit(s)
Garlic, cloves
1 tbsp
All-Purpose Flour
(Contains Wheat)
Nutrition Values
Instructions
Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Thinly slice the mushrooms. Roughly chop the parsley. Peel, then mince or grate the garlic. Pat the turkey dry with paper towels. Cut the turkey into 1/2-inch strips. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then half the turkey. Cook until golden-brown all over and cooked through, 6-8 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**) Repeat with another 1 tbsp oil and remaining turkey. Transfer to a plate.
Add fusilli to large pot with boiling water. Cook, stirring occasionally, until tender, 10-12 min. When fusilli is tender, reserve 1 cup pasta water (dbl for 4 ppl), then drain. Return to the large pot. Stir in 1/2 tbsp oil and half the parsley. Season with salt and pepper.
In the same pan, add 2 tbsp butter, then the mirepoix, mushrooms and garlic. Cook, stirring occasionally, until veggies have softened, 5-6 min. Season with salt and pepper. Return the turkey to the pan and pour over any remaining juices from the plate. Sprinkle the remaining flour over the turkey and veggies. Stir for 1 min.
Stir in the broth concentrates, 1 cup reserved pasta water, peas and remaining sour cream. Cook until the sauce thickens slightly, 3-4 min. Season with salt and pepper. Remove from the heat. Stir in the remaining parsley.
Divide the fusilli between plates. Top with the spring turkey stew.