Creamy Turkey and Zucchini Stew (Tocăniță de Dovlecel cu Curcan)
A hearty, flavorful stew made with tender turkey, zucchini, and a creamy vegetable base—perfect with warm bread to soak up the rich sauce.
Ingredients
- 1 turkey leg
- Water (enough to cover the meat)
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 red bell pepper, chopped
- 1 carrot, grated
- 1 parsnip, grated
- 2 medium zucchini, cubed
- 1 tablespoon flour
- 150 milliliters cooking cream
- ~2 ladles of turkey broth
- 2 tablespoons oil (or as needed)
- Salt and pepper, to taste
- Parsley (fresh or frozen)
For the broth and meat:
Vegetables:
For the creamy sauce:
To cook:
Instructions
- Boil the Turkey:
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- Score the turkey leg with a knife.
- Place it in a large pot, cover with water, and bring to a boil.
- Simmer for about 1 hour until the meat is fully cooked.
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- Prepare the Vegetables:
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- Finely chop the garlic, onion, and red bell pepper.
- Grate the carrot and parsnip.
- Cut the zucchini into medium cubes (not too small, to keep their texture).
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- Debone the Turkey:
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- Remove the turkey leg from the broth, let it cool slightly, then debone and finely chop the meat. Set aside.
- Save the broth for later use.
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- Sauté the Vegetables:
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- In a large pan, heat 2 tablespoons of oil.
- Add all the chopped vegetables including the zucchini and sauté for a few minutes.
- Pour in about half of the turkey broth and let it simmer until slightly thickened.
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- Prepare the Creamy Sauce:
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- In a bowl, mix 1 tablespoon of flour with 150 ml of cooking cream.
- Add 2 ladles of hot turkey broth to the mixture, stirring continuously until smooth and lump-free.
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- Combine and Simmer:
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- Add the cooked turkey meat to the pan with the vegetables.
- Stir in the cream mixture and the rest of the turkey broth.
- Season with salt and pepper, and add parsley.
- Let everything simmer over medium heat for 15–20 minutes until flavors combine and the stew thickens.
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