The blending of tastes in this stovetop recipe for turkey is delightful, and a wonderful way to make turkey without the whole bird. Chestnuts, pine nuts, toasted almonds, a dash of brandy, orange juice, and a hint of Worcestershire sauce combine with rosemary to create a dish to remember.
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 20 minutes
- 2/3 cup of olive oil
- 1 1/2 pounds of boned skinned turkey breast, cut in pieces
- 3/4 cup of leeks, finely chopped (white part of stalk only)
- 1/2 red bell pepper, seeded and chopped
- 2 1/2 tablespoons of brandy
- 1 tablespoon of Worcestershire sauce
- 1/4 cup of freshly squeezed orange juice (about 1 juice orange)
- 1 sprig of fresh rosemary
- 1 teaspoon of sea salt
- 1/4 teaspoon of freshly ground black pepper
- 1/2 cup of boiling water
- 15 whole shelled chestnuts
- 2 tablespoons of pine nuts
- 1/4 cup of toasted blanched almonds (whole or slivered)
- In a skillet (with a cover), heat oil over high heat. Add turkey and sauté for 5-6 minutes. Stir in leeks and pepper and cook for another minute. Pour in brandy, stir to distribute, and cook for 2 minutes. Stir in Worcestershire sauce followed by orange juice.
- Add rosemary sprig, salt, and pepper.
- Slowly stir in boiling water. If the liquid in the pan loses its full boil, bring back to a full boil.
- Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
- Stir in chestnuts, pine nuts, and toasted almonds, replace cover and continue to simmer for 20 minutes.
Yield: serves 4
Serving suggestion: Serve over your favorite rice.