John Myers
Potato Stew with Pumpkin and Turkey
The perfect potato stew with pumpkin and turkey recipe with a picture and simple step-by-step instructions.
- 500 g Turkey breast fillet
- 2 Onions
- 1 Clove of garlic
- 250 g Hokkaido pumpkin
- 300 g Potatoes mainly waxy
- 1 tbsp Sugar
- 2 tbsp Sweet paprika powder
- 2 tsp Hot paprika powder
- 2 Bay leaves
- 500 ml Poultry broth
- 2 tsp Marjoram
- Salt
- Pepper
- Cut the meat into bite-sized pieces. Dice the onions and finely dice the garlic. Peel the potatoes, wash and core the pumpkin and cut both into cubes about the same size (about the same size as the meat).
- Salt and pepper the meat and fry in clarified butter. Take out after approx. 4 minutes. Sauté the onions and garlic in the gravy until golden brown. Sprinkle with the sugar and caramelize lightly. Dust the paprika over it and deglaze with the stock. Add the bay leaves.
- Add the pumpkin and potatoes and simmer over medium heat for about 15 minutes. Stir occasionally.
- Add the roasted meat and cook for another 10 minutes. Season the stew with salt, pepper and the marjoram to taste.
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