Turkey with Almonds

Ingredients

• 400 g waxy potatoes
• 2 sprigs Mint
• 1 sprig marjoram
• 1 sprig thyme
• 2 ripe tomatoes
• 2 onions
• 4 Garlic cloves
• 1 turkey (about 2 kg, ready to cook)
• Salt
• Pepper
• 2 tbsp flour
• 2 tbsp olive oil
• 200 ml dry white wine
• 200 ml poultry broth
• 200 ml milk (1.5% fat)
• a pinch saffron threads
• 2 Bay leaves
• 100 g peeled chopped almond kernels

Instructions

1. 1.

   Peel the potatoes and cut into sticks. Wash herbs, shake dry, pluck off leaves, chop marjoram and thyme. Peel tomatoes, deseed, dice small. Peel onions and garlic, finely chop.

2. 2.

   Rinse turkey under cold water, pat dry, divide into 6 pieces, season with salt and pepper, dust with flour.

3. 3.

   Heat oil in a pan. Brown the turkey pieces until golden brown, remove and set aside. Sauté onions and garlic in the pan until translucent. Add potatoes and tomatoes briefly. Deglaze with wine and broth, pour in milk. Add saffron, bay leaves, chopped herbs, and almonds; season with salt and pepper. Return turkey to the pan.