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Pan-Seared Turkey Soup
The kind of Greek plate you make on repeat. honey and walnut, a proper sear, and a finish of...
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Pan-Seared Turkey with garlic and yoghurt
This Greek Pilaf leans on garlic and yoghurt to do the heavy lifting. We sear the Turkey for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.
Stir in the greek yoghurt and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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