Turkey is a healthy, all-year-round alternative to meat and can be used in a variety of recipes. By replacing your usual beef mince with turkey mince in a bolognaise can reduce the saturated fat by up to 50%.*
Most good Supermarkets stock various turkey cuts throughout the year, although I was disappointed at the very small range in our local Tesco Extra store.
This week we've enjoyed a Turkey breast joint cooked for just over 2 hours in it's own juices in the slow cooker, Sweet and Sour turkey with rice using breast steaks, spagetti bolognaise using turkey mince and Goulash using diced turkey thigh.
British Turkey are hosting a competition to find the nations best food blogger, and all you have to do is create a dish that can be served at any time of the year using British Turkey and Peppadew peppers. I have decided to share a recipe for my own version of Goulash, a traditional Hungarian dish typically containing Beef, Pork or Lamb.
Slow Cooker Butternut Squash & Turkey Goulash with Sweet Red Peppers
600g Diced Turkey Thigh
50g Plain Flour
1 Onion, chopped
2 cloves of garlic, crushed or finely chopped
680g Butternut squash, peeled & diced (approx 500g of flesh)
2 tbsp Smoked Paprika
1 Can of Chopped Tomatoes
2 tbsp Tomato Puree
325 ml Chicken Stock
200g (1 jar, drained) Whole Sweet Piquante Peppadew Peppers
- Toss the turkey in the flour to coat & tip into a pre-heated slow cooker
- Add the onion, garlic, squash, paprika, tomatoes, tomato puree and stock - give a good stir
- Cook on high for 4-5 hours adding the peppers with an hour of cooking time remaining
Serve with boiled rice