Spring Turkey Stew
with Mushrooms and Fusilli
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Portions de poitrine de dinde
170 g
Fusillis
(Contient Blé)
g
Mirepoix
g
Petits pois
1 pièce(s)
Concentré de bouillon de poulet
pièce(s)
Crème sure
(Contient Lait)
113 g
Champignons
7 g
Persil
3 pièce(s)
Gousses d'ail
1 cs
Farine tout usage
(Contient Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
Informations nutritionnelles
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.