Turkey ragout

• Prepare a white stock.
• Make a tomato sauce.
• Seasoning vegetables: garlic, carrot and onion cut into brunoise, soften and remove excess fat.
• Garnish vegetables: carrots, bell peppers and diced potatoes. Boil the carrots and the peas. Fry the potatoes.

For the elaboration of the ragout:

• Sauté the turkey previously seasoned and lightly floured.
• Add the sautéed vegetables, a little flour, white wine, stock and the tomato sauce (the white stock should only slightly cover the meat).
• allow to  boil until the turkey is cooked through.
• Once cooked thicken if needed using cornstarch diluted in cold water.
• Garnish:  add the mushrooms and red peppers to the ragout 10 minutes before finishing.
• Add the peas and carrots just before serving.