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Pavo con Patatas y Setas - Turkey with Potatoes and Mushrooms


Turkey breast cooked in white wine, mushrooms and potatoes makes a wonderful stew for colder weather. It is also a great change from the standard roast turkey so often eaten in the USA. If you have left-over turkey from Thanksgiving, use it in this recipe.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • 2 lbs. turkey breast
  • 1 lb. potatoes
  • 1 lb. white or brown mushrooms
  • 4 green onions
  • 2 cloves garlic
  • 2 bay leaves
  • 4 whole cloves
  • 4-5 saffron threads
  • 2 Tbsp. chopped parsley
  • 1 cup white wine
  • 6 raw almonds
  • olive oil
  • salt to taste


Serves 4

Chop the green onions, including a bit of the green stems. Slice the cloves of garlic. Peel and cut the potatoes into large pieces. Rinse, clean and slice the mushrooms. Finely chop parsley.

Using a large frying pan, brown the turkey in a few tablespoons of olive oil. Add the onions and garlic to the pan and sauté 2 minutes. Add the bay leaf, cloves and saffron to the pan and continue to cook. Add additional olive oil if needed. When the turkey is completely browned on all sides, add the potatoes and mushrooms. Cook on medium heat, stirring often.

Add wine and enough water to cover. Allow to simmer uncovered about 30 minutes.

Grind the almonds until fine. Place almonds, salt and parsley into a mortar and grind together. Add mixture to pan and stir. Cook for 5-10 minutes.

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