Tomato Turkey Stew with Gremolata

Total time: 50 minutes
Serves: 4

Ingredients
Stew:
1 Tbsp. olive oil (Can use 2 Tbsp.)
6 green onion, chopped
2 medium carrots, chopped
2 cloves of garlic, minced
21 celery stalk, thinly sliced
1 Tbsp. grated lemon peel
1 lb. ground turkey (can use 1 lb. boneless skinless turkey breast cut into cubes)
1 (14.5 oz.) can diced tomatoes
1 cup white wine
juice of 1 lemon
1 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
Gremolata:
1 Tbsp. finely chopped parsley
1 tsp. grated lemon peel
1 clove of garlic, minced
1/2 tsp. salt

Directions

In a Dutch oven, heat oil over medium high heat. Add green onions, carrots, garlic, celery and lemon peel. Cook and stir for 2 minutes. Add turkey, cook 10 minutes, until browned.

Add tomatoes (with juice), wine, lemon juice, Italian seasoning, salt and pepper. Heat to boiling. Reduce heat; Cover and simmer 10 minutes. Uncover and Simmer 10 minutes longer or until sauce thickens.

To make gremolata, combine parsley, lemon peel, garlic and salt. 

Sprinkle over each serving of stew.

Enjoy!

I really like the combination of flavors, especially the wine with the lemon!

Recipe adapted from eatbetteramerica.com