Turkey Vegetable Skillet
I am going to share with you a recipe where you get a juicy and tender turkey meat with tender vegetables.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 servings
- 500 g turkey fillet
- 1 eggplant
- 1-2 red bell peppers
- 1 onion
- 1 garlic clove
- 30 ml oil for frying
- salt, spices to your taste
- fresh herbs to serve
Rinse turkey fillet under cold running water and pat it with paper towels until dry. Cut into medium sized cubes (do not make the cubes too small, as they can turn out too dry). Season meat cubes with salt and black pepper, let them sit for 10 minutes to incorporate all the flavors before cooking.
Peel all the dry skin from onion. Wash it together with bell peppers. Chop onion into fine pieces. Cut bell peppers in half, get rid from all the seeds and then cut the parts into thin slices.
Cut cleaned eggplant into pieces. I chose to make slices thin for vegetables to cook through evenly. I prefer not to peel eggplant, in such a way it won’t lose its form while cooking.
Heat oil in a large skillet on the medium heat. Place turkey breast cubes and cook them for 5 minutes (do not forget to turn pieces, as the sides need to cook evenly). Add all the vegetables and extra seasoning (choose the type of herbs and spices to your taste; mine will be thyme or oregano). Continue cooking on the medium heat for additional 5 minutes.
In 5 minutes, lower the heat to low, cover skillet with a lid and stew vegetables with meat for 15 minutes, stirring occasionally. In the end, press one garlic clove into the skillet and cook the dish for an additional minute. Take the skillet from the heat.
Serve turkey stew sprinkled over with chopped fresh herbs. Enjoy your meal!