Braised turkey with potatoes and green peas in a rich tomato-based sauce, served in a bowl on a dark surface.

Braised Turkey with Potatoes and Sweet Peas

Name: Braised Turkey with Potatoes and Sweet Peas
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 600 g Turkey fillet; 0,5 pcs Onion; 1 pcs Carrot; 500 g Potato; 150 g Green peas; 2 Clove/s Garlic; 4 tbsp Plain flour; 3 tbsp Olive oil; 1 tbsp Unsalted butter; 1 tbsp Tomato paste; 1 tsp. Salt; to taste Black pepper

A balanced, healthy home-style dish made with simple, affordable ingredients. Tender meat is slowly braised in a rich, aromatic sauce with vegetables and tomato paste, giving it a deep, comforting flavor. The potatoes soak up the sauce beautifully, making this meal hearty and satisfying, while green peas add a touch of freshness and gentle sweetness. A perfect choice when you’re craving nourishing, straightforward comfort food without any fuss.

Not Too Tricky

1 Hr20 Mins

4 Servings

Lunch Dinner

Ingredients

Turkey fillet
600 g
Onion
0,5 pcs
Carrot
1 pcs
Potato
500 g
Green peas
150 g
Garlic
2 Clove/s
Plain flour
4 tbsp
Olive oil
3 tbsp
Unsalted butter
1 tbsp
Tomato paste
1 tbsp
Salt
1 tsp.
Black pepper
to taste

How to cook braised turkey with potatoes

1.
Cut the turkey fillet into large, even chunks and toss them in flour until evenly coated.
2.
Peel the onion and finely dice it into small cubes.
3.
Peel the carrots and dice them to match the size of the onion pieces for even cooking.
4.
Peel the garlic and mince it finely, or crush it using a press.
5.
Heat a heavy-bottomed pot or Dutch oven over medium heat, add the olive oil and butter, then sear the turkey in a single layer for about 6 minutes, until deeply golden.
6.
Bring 1 liter (about 4 cups) of water to a boil using a kettle.
7.
Stir the garlic into the pot and sauté for about 1 minute, until its aroma is fully released.
8.
Add the onion, carrots, and tomato paste; stir well to coat the meat, season with salt and pepper, and cook for 3–4 minutes, until the vegetables soften and the paste is fully incorporated.
9.
Pour in the hot water until the meat is just covered, then reduce the heat and let it simmer gently for 25 minutes.
10.
While the meat is simmering, peel the potatoes and cut them into large chunks; add them to the pot and cook for another 20 minutes, add a little more water if needed.
11.
About 7 minutes before the dish is finished, fold in the peas (frozen or fresh), stir gently, and simmer until everything is tender and the flavors have melded.

Can I use turkey thigh instead of turkey breast for this stew?

Absolutely! This recipe specifically uses turkey fillet (breast), which is lean, healthy, and cooks quickly. Because we use a slow-braising method with plenty of sauce, the white meat stays tender and juicy. However, if you prefer a richer flavor, you can easily swap it for turkey thighs — just keep in mind that thighs may require an extra 5–10 minutes of simmering to become perfectly tender.

How do I store and reheat leftovers?

Like most stews, this dish tastes even better the next day as the flavors have more time to meld! Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much in the fridge.

Braised Turkey with Potatoes and Sweet Peas

How to cook braised turkey with potatoes

Cut the turkey fillet into large, even chunks and toss them in flour until evenly coated.

Turkey pieces lightly coated in flour before browning.

Peel the onion and finely dice it into small cubes.

Finely chopped onion prepared for cooking.

Peel the carrots and dice them to match the size of the onion pieces for even cooking.

Diced carrots cut into even-sized pieces.

Peel the garlic and mince it finely, or crush it using a press.

Heat a heavy-bottomed pot or Dutch oven over medium heat, add the olive oil and butter, then sear the turkey in a single layer for about 6 minutes, until deeply golden.

Turkey browning in olive oil and butter until golden.

Bring 1 liter (about 4 cups) of water to a boil using a kettle.

Stir the garlic into the pot and sauté for about 1 minute, until its aroma is fully released.

Add the onion, carrots, and tomato paste; stir well to coat the meat, season with salt and pepper, and cook for 3–4 minutes, until the vegetables soften and the paste is fully incorporated.

Onion, carrots, and tomato paste mixed with the turkey.

Pour in the hot water until the meat is just covered, then reduce the heat and let it simmer gently for 25 minutes.

Hot water added to the pan to start braising the turkey.

10.

While the meat is simmering, peel the potatoes and cut them into large chunks; add them to the pot and cook for another 20 minutes, add a little more water if needed.

Chopped potatoes added to the braised turkey.

11.

About 7 minutes before the dish is finished, fold in the peas (frozen or fresh), stir gently, and simmer until everything is tender and the flavors have melded.

Sweet peas added at the final stage of cooking.