Ingredients
2
tablespoons olive oil
6
green onions, chopped
2
medium carrots, chopped
2
cloves garlic, finely chopped
1
medium celery stalk, thinly sliced
1
tablespoon grated lemon peel
1
lb boneless skinless turkey breast, cut into 1-inch cubes
1
can (14.5 oz) no salt added diced tomatoes
1
cup white wine
Juice of 1 lemon
1
teaspoon dried Italian herb seasoning
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
1
tablespoon finely chopped fresh parsley
1
teaspoon grated lemon peel
1
clove garlic, finely chopped
1/2
teaspoon salt
Preparation
To make the stew: In 3-quart saucepan, heat oil over medium-high heat. Add green onions, carrots, garlic, celery and lemon peel. Cook and stir 2 minutes. Add turkey; cook and stir 10 minutes or until lightly browned.
Add tomatoes (with juice), wine, lemon juice, Italian herb seasoning, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Uncover and simmer 10 minutes longer or until sauce thickens.
To make the gremolata: In small bowl, stir together parsley, lemon peel, garlic and salt. Sprinkle over each serving of stew.
