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Pepper Grilled Turkey Stew with Saffron

Serves: 6
Cooking Time: 60 min


  • 3 tablespoons canola oil
  • 2 pounds turkey breast cutlets, 1/2" thick
  • course ground black pepper
  • salt to taste
  • 7 cups Manischewitz® Turkey Broth
  • 1 1/2 cups onions, chopped
  • 1 cup yellow bell pepper, 1" chopped
  • 3 cups purple potatoes, 1" diced
  • 1 pinch of saffron (approx. 20 strands)
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup green onions, cut on an angle 1/2" wide
  • 3 tsp cornstarch
  1. Sprinkle the turkey cutlets with black pepper and salt on both sides.
  2. Heat oil in saute pan and grill the turkey cutlets for 5-6 minutes, until cooked through, turning once. Set aside to cool. Slice into narrow strips.
  3. Reserve 1/2 cup Manischewitz® Turkey Broth; heat remaining broth in a stock pot over high heat until boiling.
  4. Add onions, peppers and potatoes. Add saffron; reduce heat and simmer for 15 minutes.
  5. Add sun-dried tomatoes and green onions and simmer an additional 3 to 4 minutes.
  6. Mix reserved broth with cornstarch; add to pot, bring to a boil; reduce heat and simmer, add turkey strips and simmer 3 to 4 minutes more or until thickened.


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Nutrition Information

  • Servings per Recipe: 6
  • Calories (kcal): 197
  • Total Fat: 9g
  • Cholesterol: 30mg
  • Total Carbs: 15g
    • Dietary Fiber: 2g
  • Protein: 15g

View detailed nutrition