Turkey with peas

Today I chose a turkey dish with peas and potatoes, which is great when you want something simple and not too heavy. It's the kind of recipe that doesn't require many ingredients or complicated techniques. I often make it when I have turkey meat in the fridge and don't want to spend too much time in the kitchen, but still want something tasty for everyone. If you have pepper paste and canned or frozen peas, the rest can be easily found in any pantry.

Quick info

Total time: approx. 1 hour
Preparation time: 10-15 minutes
Cooking time: 45-50 minutes
Servings: 4
Difficulty: easy
Recipe type: main course, suitable for lunch

Ingredients

500 g turkey meat (thigh or breast, whichever you have)
2 medium onions
50 ml oil
2 tablespoons pepper paste
1 tablespoon tomato paste
2 large potatoes
1 can of peas (or 1 bag of frozen peas)
2 bunches of dill
salt
pepper
(optional) 1 garlic clove

Preparation method

1. Wash the turkey meat, then let it drain well. Cut it into suitable pieces, about the size for a serving.

2. Chop the onion finely. If you want, peel a garlic clove and slice it thinly.

3. Put the oil in a large pot over medium heat. Add the meat and onion (plus garlic, if using). Stir and let it sauté until the meat starts to whiten slightly and the onion becomes translucent. It shouldn't brown.

4. Peel the potatoes, wash them well, and cut them into cubes or quarters, not too small.

5. Add the potatoes to the pot. Put the two tablespoons of pepper paste and the tablespoon of tomato paste over the meat and vegetables. Stir 2-3 times to break up the pastes at the bottom of the pot.

6. After 2-3 minutes, pour in two cups of water (about 400-500 ml), enough to cover the meat and vegetables. Put the lid on and let it simmer over medium heat until the meat and potatoes are almost cooked. Generally, it takes about 30-35 minutes, depending on how large the pieces are.

7. Once the meat and potatoes have softened, add the drained peas or directly frozen if you have the bag version. Stir and let it cook for another 10-15 minutes until the peas are cooked.

8. Finally, adjust the taste with salt and pepper to preference. Chop the dill finely and add it to the dish, then turn off the heat.

9. You can serve immediately, with bread or even with a simple summer salad.

Why I make this recipe often

It's quick, the ingredients are handy, and the taste is suitable for the whole family. The peas with potatoes make the dish more filling, but not too heavy. The turkey meat cooks quite quickly and is easier to digest than other types of meat. I can easily adapt it if I don't have all the ingredients as listed.

Tips and variations

Tips

If using frozen peas, there is no need to thaw them beforehand, just add them to the dish towards the end.
Don't fry the onion or meat too hard at the beginning, so it doesn't get a bitter taste.
If using turkey breast, reduce the cooking time a bit – the breast is more tender.

Substitutions

Instead of pepper paste, you can use some roasted bell pepper cut into cubes or even fresh bell pepper if you don't have paste on hand.
If you don't have tomato paste, you can also use tomato purée, but use less so it doesn't turn out too sour.
Dill can be replaced with parsley if you don't like the flavor.

Variations

You can add other vegetables, like carrots or celery, at the beginning along with the onion for a sweeter taste.
Turkey meat can be replaced with chicken if you don't have turkey.

Serving ideas

It goes well with fresh bread, but also with a green salad or pickles.
It can be served hot, but it's also good at room temperature.

Frequently asked questions

1. Can I make the recipe only with turkey breast?
Yes, turkey breast works very well, but it's more tender and doesn't need as long to cook as the thigh.

2. Can I use fresh peas instead of canned or frozen?
You can, but it takes longer to cook. Add it earlier in the dish, right after the potatoes.

3. What can I do if I don't have pepper paste?
You can skip it, or add finely chopped fresh bell pepper. Or, if you have it, use a bit of roasted bell pepper.

4. Can I omit the dill?
Yes, you can. You can use parsley or leave it out entirely, as you prefer.

5. Can I prepare everything in advance?
It can be made the night before, but boiled potatoes in the dish for too long can become soft if left too long. I recommend making it and eating it as soon as possible.

Nutritional values

Estimate for one serving (out of 4):

Calories: 280-320 kcal
Protein: 23-27 g
Carbohydrates: 25-28 g
Fat: 10-13 g

Values may vary depending on the amount of oil and type of meat. It's a fairly balanced recipe, not too fatty.

Storage and reheating

It keeps well in the refrigerator, in a closed container, for up to 2 days. When reheating, it's good to add a little water, as the sauce thickens. The potatoes become softer if left too long, but the taste remains okay. I recommend not keeping it for more than two days.

The washed, well-drained meat is sautéed in oil together with finely chopped onion. We add the peeled, washed potatoes cut into quarters or small cubes. Then we add the two pepper and tomato pastes. After 2-3 minutes, we pour in 2 cups of water and let it boil with a lid on. Once the meat and potatoes are cooked, we add the peas and let it boil for another 10-15 minutes. Then we season to taste, add the chopped dill, turn off the heat, and serve. For those who wish, a clove of garlic can also be added along with the onion.

 Ingredients: 500g turkey meat, 2 onions, 50ml oil, 2 tablespoons pepper paste, 1 tablespoon tomato paste, 2 potatoes, 1 can of peas or 1 frozen bag, 2 sprigs of dill, salt, pepper

 Tags:  turkey with peas