Ingredients
- 500 grams uncooked boneless turkey skin off
- 800 mls chicken stock /bone broth
- 150mls dry white wine
- 250 grams chopped peeled carrot
- 250 grams chopped peeled red skinned potato
- 1/2 cup finely chopped green beans
- 1 tin - 400 grams of diced cooked tomatoes (Pureed and strained for ostomates)
- 100 grams tomato paste
- *¼ finely minced peeled brown onion
- 2 tablespoons of plain flour
- 2 teaspoons sweet paprika
- ½ teaspoon caraway powder
- 2 tablespoons extra virgin olive oil
- 250mls plain yoghurt
- Salt and pepper
Method
- Heat a fry pan on medium heat add olive oil and sauté turkey and onion until onion is translucent and meat is golden on most sides
- Add wine and stir until liquid reduces to about 2/3rds or original amount
- Turn the heat down
- Mix paprika and caraway with ¼ cup of stock and add to the pan and thoroughly mix through the contents – simmer for a few minutes
- Place content of the pan into the slow cooker
- Add the rest of the stock, tomato paste, tomatoes, potato, green beans and carrot
- Gently stir through flour to avoid lumps
- Cover and cook on low for 6-8 hours
- Before serving take two forks and shred the turkey into strips
- Add salt and pepper to taste
- Serve topped with tablespoon of plain yoghurt
*may cause wind and odour for ostomates