Turkey stew

To make the turkey stew, first prepare the meat broth, then cut the vegetables for the soffritto: peel the carrot and dice it 1; do the same with the onion 2. Tie the sprigs of thyme and rosemary together with kitchen twine, then cut the turkey breast into regular chunks about 3/4 inch thick 3.

Heat the oil in a saucepan, add the carrot and onion 4 and sauté the soffritto over medium-high heat for about 5 minutes, stirring very often to prevent burning. Then add the turkey 5, brown it for a couple of minutes, then sprinkle in the flour 6 and toast it for another 2-3 minutes, still stirring often.

Once absorbed, pour the tomato sauce 7 and meat broth 8 into the saucepan, season with salt 9 and pepper,

add the bunch of aromatic herbs (thyme and rosemary) 10, cover with a lid 11 and cook over low heat for 40 minutes. Meanwhile, peel the potatoes and cut them into regular cubes about 1/2 inch thick 12.

After 40 minutes, add the potato cubes to the saucepan 13, cover again with the lid and cook for another 20 minutes, still over low heat. Once the cooking time is up, turn off the heat, remove the bunch of aromatic herbs 14 and your turkey stew 15 is ready to be served!