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.

When you like it hot, go for a ladle of fire. Nothing beats this smokin’ hot turkey stew with nutritious rutabaga and carrots.

Preheat the oven to 350 degrees F. Put the bay leaf, leeks, pepper, onion, thyme, garlic, tomatoes, and water in a large roasting pan. Rub the chicken with a mixture of 1 tablespoon of olive oil and dried basil leaves; put the chicken in the roasting pan; cover and place in the preheated oven; bake for about 45 minutes. Remove from oven and let stand for 5 minutes before gently lifting the chicken out; set aside.

Add the brown rice, carrots, crayfish, and kidney beans to the roasting pan and mix well to combine; Place the chicken on top of the rice mixture; drizzle some olive oil over the chicken, and; return the roasting pan to the oven. Bake, uncovered, for 20 minutes more until the rice and beans are tender; remove the chicken from the roasting pan.; transfer the rice mixture to a serving platter; place the chicken on the serving platter alongside the rice mixture, and garnish with parsley sprigs to serve.