100g of chopped pancetta or bacon
2 tablespoons of olive oil
1 large onion, finely chopped
4 cloves of garlic, minced
4 turkey legs and 4 breast pieces with bone, cut in half lengthwise
4 turkey breasts with bone, cut in half lengthwise
1 1/2 cups of water
2 tablespoons of thyme
5 sprigs of fresh parsley
1 cup of dry white wine
300g of peeled and chopped sweet potatoes
100g of cleaned and chopped green peas
1 small bulb of angelica, sliced
12 small carrots with tops
1 cup of chopped nuts
1/2 cup of dried cranberries, chopped
1/2 cup of chopped apricots
100g of chopped pancetta or bacon
2 tablespoons of olive oil
1 large onion, finely chopped
4 cloves of garlic, minced
4 turkey legs and 4 breast pieces with bone, cut in half lengthwise
4 turkey breasts with bone, cut in half lengthwise
1 1/2 cups of water
2 tablespoons of thyme
5 sprigs of fresh parsley
1 cup of dry white wine
300g of peeled and chopped sweet potatoes
100g of cleaned and chopped green peas
1 small bulb of angelica, sliced
12 small carrots with tops
1 cup of chopped nuts
1/2 cup of dried cranberries, chopped
1/2 cup of chopped apricots
In a large pan, cook the pancetta and olive oil over medium heat
Add the onion, garlic, and turkey
Cook until browned
Add 1/2 cup of water and scrape the bottom of the pan to deglaze it
Add the herbs and wine
Bring to a boil
Simmer for 25 minutes, adding the remaining water as needed
Add the sweet potatoes and cook for 10 minutes
Add the other vegetables and cook until tender
Mix in the nuts and dried fruits
Serve.
