Turkey Primavera

This turkey primavera builds a robust, herb-laced sauce from both chicken and beef broth with tomato puree, then loads it up with browned turkey tenderloin, mushrooms, green peppers, and plenty of garlic.

Tossing the cubed turkey in flour and parsley before browning gives each piece a light crust that holds up in the sauce and helps thicken the liquid as it simmers. Brown the turkey first, pull it out, then build the sauce in the same skillet so all those browned bits on the bottom get scraped right into the flavor base.

Thyme, rosemary, and a bay leaf simmer in the sauce for 20 to 25 minutes until it reduces and concentrates. The tomato puree rounds out the broth into something that coats pasta properly instead of sitting as a thin, watery pool on the plate.

Pro Tips

• Cut the turkey into even-sized cubes so they brown at the same rate. Uneven pieces mean some are overcooked by the time others get color.
• Don’t crowd the skillet when browning. Work in batches if needed. Crowding steams the meat instead of searing it.
• Fish out the bay leaf before serving. Biting into one is unpleasant and they don’t soften with cooking.

Variations

• Chicken swap: Use chicken breast cubes if turkey tenderloin is hard to find. Same technique, same results.
• Veggie-loaded: Stir in zucchini, broccoli florets, and sun-dried tomatoes with the mushrooms for a fuller primavera.