Turkey and Capsicum Stew

Turkey and Capsicum Stew


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This is a delicious family favourite of ours, full of flavour. Serve this stew with boiled rice or crusty bread.

Colin Price

Serves: 6 

  • 1 large onion, sliced
  • 20g butter
  • 1 tablespoon olive oil
  • 750g turkey leg meat (uncooked), cut into 3cm cubes
  • 1/2 red capsicum, cut into strips
  • 1/2 green capsicum, cut into strips
  • 8 large whole mushrooms
  • 1 apple, peeled and sliced
  • 2 cloves garlic, crushed
  • 1 1/4 cups (300ml) dry white wine
  • 1 bouquet garni of thyme, oregano, parsley and sage

Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

  1. Fry onion gently in butter and oil in a frying pan over medium heat for 5 minutes, then add capsicums and cook for another 5 minutes. With a slotted spoon, remove and put into a large pot.
  2. In the same oil, brown the turkey and add to pot. Then add the mushrooms, apple, garlic and wine and stir to mix. Add bouquet garni, salt and pepper.
  3. Cook over medium-low heat for 1½ to 2 hours until turkey is tender.
  4. Remove bouquet garni before serving.

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