This recipe makes a warm stew for cold weather. Turkey breast in white wine and yogurt, together with mushrooms, vegetables, and potatoes, make for a healthy, square meal.

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  • Preparation Time

    15 minutes

  • Cooking Time

    50 minutes

  • Difficulty Rating

    1

  • Serves

    16

Total Shares 0

Ingredients

  1. 2 lb. / 900 gm turkey breasts or thighs, filleted and sliced into 16 pieces
  2. 1 lb. / 450 gm potatoes, sliced into ¼-inch/½ cm thick medallions
  3. 1 lb. / 450 gm mushrooms, sliced
  4. 1 stalk celery cut into 2-inch sticks
  5. 1 onion, sliced
  6. 2 cloves garlic, minced
  7. 4 whole cloves
  8. 2 bay leaves
  9. 6 saffron threads
  10. 1 cup / 240 ml white or red wine
  11. 2 Tbsp. / 30 gm olive oil
  12. 1 cup / 240 ml organic Greek or regular yogurt
  13. 2 Tbsp. / 12 gm ground almonds
  14. 2 Tbsp. / 8 gm chopped parsley
  15. Fresh rosemary leaves to garnish

Directions

  1. Brown the turkey in 2 tablespoons olive oil in a deep saute pan over high heat. Remove from pan and set aside.
  2. Add the garlic and onions to the pan and saute for about 2 minutes. Return the turkey to the pan and add the cloves, bay leaf, and saffron; continue cooking for 5 minutes more.
  3. Stir in the wine, remaining oil, celery, and yogurt. Simmer uncovered for 20 minutes.
  4. Add the potatoes and mushrooms and increase to medium heat; continue cooking, turning the turkey pieces as often as needed, for about 15 minutes.
  5. Add the ground almonds and parsley; cook for another 5 minutes before turning off the heat.
  6. To serve, place the potatoes in individual serving plates, top with a slice of turkey, spoon the sauce over the combination, and sprinkle rosemary leaves as an elegant finish.

Nutritional Information

Calories per serving: 147 cal
Fat per serving: 4.4 g
Carbohydrates per serving: 7.85 g
Cholesterol per serving: 39.43 mg
Fiber per serving: 1.19 g
Protein per serving: 16.27 g
Saturated fat per serving: 1.49 g
Sodium per serving: 24.68 mg
Sugar per serving: 1.68 g
Trans fat per serving: 0.06 g
Unsaturated fat per serving: 2.77 g

Serving Size: 1 slice and 3/4 cup / 75g

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Comments 15

  1. Ossie-Sharon

    Hi, Pauline. You can definitely use other vegetables in place of the potatoes – if they are non-starchy, then you an use twice as much.
    As for the seasonings, you can use whatever you want – bay leaf is not necessary. Saffron threads are an Indian seasoning that is quite mild, but very healthy.

  4. Ossie-Sharon

    Hi, Dean. No, you don’t have to slice the turkey – the text just referred to the pieces, and has been clarified. The extra 2 Tbsp. olive oil is not necessary.
    With regard to the saffron, try paprika. If you don’t have that, no worries – there are plenty of other seasonings in the recipe.

  5. dean1957

    Recipe calls for 2lb turkey breast but after you add potatoes it says to turn the “turkey slices”. Do I need to slice the turkey breast before I add the potatoes?
    Also is it necessary to add the additional 2 TBSP of olive oil to the broth. Trying to do everything low cal.
    I don’t have saffron, any substitution ideas?

  7. McDonalds

    Ozzie- When it says simmer, I’m lowering heat to lowest level…but next line says “add mushrooms and potatoes and reduce to medium heat”.
    Question: am I wrong tho simmer on lowest level? Or should it read “increase to medium heat”

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