Turkey with Mustard

Turkey with mustard is a recipe with a strong and intense flavor, worth trying!

4 AIA Turkey Thighs

50 g of mustard paste

30 g of grain mustard

500 g of yellow and red peppers

8 small shallots

100 g of spring onion

4 bay leaves

3 dl of chicken broth

1 clove of garlic

Thyme

Green celery

Extra virgin olive oil

Salt

Description

The turkey with mustard or rather with two mustards, will leave you astonished: the delicate flavor of the turkey meets the strong and intense flavor of the mustard, creating a dish full of taste. For this recipe, you can also use just one mustard, but naturally, the result is significantly better using two. The classic mustard is used, the creamy one that can be chosen more or less spicy: then the grain mustard is used, which will give the dish a note of crunchiness and an even stronger flavor.

Thanks to the turkey with mustard recipe, you will discover a more or less spicy sauce with which you can flavor roast potatoes but also marinate the white meat, like that of turkey, or use it for the final cooking of the meat.

Procedure

To prepare the turkey with mustard, start by washing and cleaning the vegetables. Remove the fibrous part of the celery stalks and then cut them into fine pieces: they will be used to flavor the peppers but will not be the protagonists of the dish.

Then cut the spring onion into slices and the garlic into small pieces (if you don't want to weigh down the dish, you can use the whole garlic, without cutting it: it will flavor the dish but will not weigh it down).

Also wash the peppers, remove the seeds and cut them into not too small pieces. Then put a drizzle of oil in a fairly large pan: heat the oil and when it is hot pour in the freshly cut vegetables together with the herbs. Sauté over medium heat for a few minutes,

When they have flavored each other, add the peppers cut into strips and moisten with a little broth. Lower the heat and cook with the lid until you get a sort of pepper stew.

In another pan put another drizzle of oil, heat it and then brown the turkey thighs together with the whole shallots deprived of the outer skin. In a cup dissolve the mustard paste in the broth and pour everything over the turkey. Cook in stew for about 30 minutes.

After the cooking time, adjust the salt and add a few tablespoons of grain mustard. Plate the peppers with the turkey, decorating with sprigs of thyme and bay leaves.

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