Turkey Pan with Cranberries and Carrots

by Editorial Staff

Summary

Prep Time 50 mins
Cook Time 30 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g turkey breast
  • 500 g carrot (s)
  • 3 onion (s)
  • 4 cloves garlic
  • 125 g cranberries, dried
  • 1 tube tomato paste (200 g)
  • 250 ml red wine
  • 750 ml chicken broth
  • oil
  • soy sauce
  • Allspice powder
  • Paprika powder, hot pink
  • Chilli powder
  • Ginger powder
  • Cinnamon powder
  • Cumin powder
Turkey Pan with Cranberries and Carrots
Turkey Pan with Cranberries and Carrots

Instructions

  1. Chop the turkey breast, peel the onions and cut into small cubes, peel the garlic and press through a press. Peel the carrots, quarter them lengthways and cut into slices.
  2. Heat the oil in a large stew pan (28 mm) and fry the turkey breast in it, then take it out of the pan and keep it warm.
  3. Heat a little oil again in the same pan and fry the onions until translucent. Add the cranberries and continue frying for approx. 2 - 3 minutes. Add the carrots and fry briefly. Then add the tomato paste in portions and stir until the tube is empty. Keep frying the vegetables, stirring constantly, until the tomato paste slowly darkens and takes on roasted aromas. Add the garlic towards the end. Deglaze with red wine and keep stirring until the liquid has evaporated. Deglaze with the broth, add the turkey breast again and season with soy sauce, allspice, paprika, chilli, ginger, cumin and cinnamon. Then simmer for about 20 minutes.
  4. Flatbread or naan bread goes very well with this, but also rice.
  5. Since I didn`t have any red wine to hand, but still found a bottle of mulled wine, I used this to deglaze. The red wine can also be left out entirely and replaced with broth.

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