Braised chopped turkey with black olives and tomato sauce

Cook & Prep Time

1 h



Braised chopped turkey with black olives and tomato sauce

A really delicious stew full of flavours – serve with sourdough bread and mixed-leaf salad!


  • 450g boneless turkey, in chunks for stewing
  • 100 ml dry white wine
  • 600g canned organic whole peeled tomatoes
  • 30g Mediterranean pitted black olives
  • a few slices of dried porcini mushrooms, chopped
  • chili flakes (optional)
  • 3-4 tablespoons extra virgin olive oil
  • 1 clove of garlic, lightly crushed
  • a few bay leaves
  • several sprigs each: rosemary and sage
  • salt and pepper


Step 1

Heat the oil with the garlic and herbs in a deep frying pan until they are fragrant and the garlic is golden. Add the turkey chunks, and let them brown, stirring from time to time. It should only take a few minutes.

Step 2

Add the white wine and cook over moderate high heat until it evaporates; then add the organic tomatoes, 2-3 tablespoons of water, the olives and the mushrooms. Season with salt and pepper (and a pinch of chili flakes to taste).

Step 3

Cover and braise the turkey stew over a low heat for about 20 minutes. Check the cooking every now and then: if the sauce is thickens too much, add a little water.

Serve the turkey stew piping hot accompanied with sourdough bread.