Mediterranean turkey casserole

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 1.5 kg Meat from the turkey leg
  • 2 TABLESPOONS Olive oil
  • 1 Onion
  • 2 Garlic cloves
  • 750 g Tomatoes
  • 1 Aubergine
  • 2 Branches of rosemary
  • 500 ml dry red wine
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 6 Stem(s) Thyme
  • 3 Stem(s) Basil

Directions

  1. 1

    Wash the meat, dab dry and dice coarsely. Heat oil in a roasting pan. Fry the meat for about 10 minutes, turning it over. Peel and chop onion and garlic. Wash, clean and coarsely dice the tomatoes and eggplant.

  2. 2

    Wash the rosemary, shake dry, pluck the needles from the twigs and chop. Add prepared vegetables and rosemary to the meat and fry for another 5 minutes. Douse with red wine, bring to the boil and season with salt and pepper.

  3. 3

    Braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: stage 2) for about 1 hour. Wash thyme and basil, shake dry, pluck leaves from the stalks and chop. Sprinkle the finished stew pot with herbs.

  4. 4

    It goes well with bread.

Nutrition Facts

KCAL
620 kcal
CARBS
9 g
FATS
19 g
PROTEINS
80 g

Categories & Tags

Miscellaneous