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Cook the Book: Catalan-Style Turkey

Cook the Book: Catalan-Style Turkey
You can never have too many main course recipes, so give Cook the Book: Catalan-Style Turkey a try. This gluten free, dairy free, and primal recipe serves 6. One serving contains 1169 calories, 134g of protein, and 55g of fat. A mixture of olive oil, water, turkey drumsticks, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the pinenuts you could follow this main course with the Flourless Gluten Free Almond Macaroons as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

1
Put the raisins and prunes in a bowl and pour in the sherry or vino rancio.
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2
Let soak for 12 hours.
3
Thinly slice the onions. Season the turkey with salt and pepper.
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Whole TurkeyWhole Turkey
4
Put a wide pan over medium heat, then add almost all of the oil. Brown the turkey for 10 minutes, until golden all over.
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5
Add the onions. Try the onions and turkey for about 10 minutes, stirring often, until the onions are caramelized and dark golden brown.
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6
Drain off the sherry or vino rancio from the fruit, then add it to the pan.
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7
When most of the vino rancio has evaporated, add the chopped tomatoes and continue to cook until everything is well caramelized.
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8
Pour in the water, reduce the heat and simmer for 30 minutes.
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9
Add the raisins and prunes. Cover the pan and let cook for another hour, or until the turkey is very tender and the sauce is thick and tasty.
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10
Meanwhile, heat the remaining oil in a frying pan, then add the pine nuts. Cook over low heat for about 5 minutes, stirring often until golden.
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11
Put the turkey onto a serving dish, cover with the sauce, raisins, and plums. Finish with a sprinkling of pine nuts.
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PlumPlum
SauceSauce
DifficultyExpert
Ready In1 h, 45 m.
Servings6
Health Score79
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy FreePaleolithicPrimal
Dish TypesLunchMain CourseMain DishDinner
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