Turkey Afritada
Get the most out of your Thanksgiving turkey with our effortless recipe. You'll definitely reach for seconds for this warm, hearty tomato-based stew!
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Servings: 4
Equipment
Ingredients
- oil for the pan
- 3 cloves garlic minced
- 1 cup onion chopped
- 1 bell pepper chopped
- 2 roma tomatoes chopped
- 1 tbsp patis (filipino fish sauce)
- 2 lbs cooked turkey cut in medium sized pieces (we used turkey breast)
- 1 cup tomato sauce
- 1½ cup turkey stock
- 2 bay leaves
- 2 tbsp tomato paste
- 2 tbsp sugar
- 1 tbsp oyster sauce
- 6 baby potatoes or 1 large potato
- 2 carrots sliced
- ½ cup peas
- salt and pepper to taste
- parsley for garnish
Instructions
- In a stewing pot or pan, heat oil at medium heat. Saute garlic and onion until slightly browned and fragrant.
- Add bell pepper, tomatoes, and fish sauce. Cook for 5 min or until they are softened. The tomato should keep its structure but it slightly softens to the touch.
- Add tomato sauce, bay leaves, tomato paste, oyster sauce, sugar. Stir well.
- Add turkey broth. Bring the pot to a simmer, stir occasionally.
- Add potatoes, carrots, and peas. Stir well. Cover the pot and let it cook for 10 min.
- Lower the heat to maintain a very low simmer (gentle bubbles). Add cooked turkey to the pan. Stir to incorporate. Cover and let it cook about 3-5 min. If needed, cook additional time until potatoes are fork-tender.
- Season with salt and pepper to taste. We enjoy adding a generous amount of black pepper.
- Garnish with parsley and serve with rice.
Notes
- This recipe gives you the flexibility of using whatever turkey you have, dark or light. You can also find pre-cooked turkey breast at your local grocery store. And of course, if you prefer not to have turkey, you can swap it out for chicken.
- For convenience, you may use frozen peas and carrots.
- When cutting turkey meat into smaller pieces (1-2 bites), aim to cut against the grain. This will improve the texture and tenderness of the meat when you chew.
- While any potato is fine, our favorite potatoes to use in this recipe are baby red potatoes, yellow dutch baby potatoes, or chopped russet potatoes. For baby potatoes, you can throw them in whole. For large potatoes, we recommend you cut them into pieces for faster cooking.
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