We had a load of turkey left over (sound familiar?) and I wanted to do something a bit different with a turkey breast that was bound to be a little dried out.
But quickly stewed in a garlic, lemon thyme and tarragon tomato sauce the turkey was resurrected (so to speak).
What you need:
Left over turkey – white or dark meat works, shredded
Two cans of diced tomatoes
one medium onion, diced
five cloves of garlic, thinly sliced
handful of fresh lemon thyme, chopped
half a handful of fresh tarragon, chopped
two large pinches of pimenton
quick pour of red wine (only if you’re sipping while cooking of course)
half a cup of turkey stock
Start by making a classic sofrito – heat olive oil and saute the onions and garlic together until onions are translucent. Add the tomatoes, stock, pimenton, and red wine and bring to the boil then reduce heat to simmer.
Add the shredded chicken, tarragon and lemon thyme and then leave to cook down for 30 minutes until the turkey has soaked up the flavors. Stir regularly throughout.
Serve with Spanish rice and sauteed spinach (my choice of veg…not necessarily a hit with the kids!).