- 800 gr. of Turkey Stew
- 40 gr. of butter
- 1 onion
- 1 Saffron Sachet or if you have them, a few Saffron pistils
- 1/2 Glass of White Wine
- Extra-virgin Olive oil
- a little flour
- a pinch or two of saltPreparation
In a crock, sauté the onion with butter and oil, add the turkey and then brown it. Add salt and pepper. Sprinkle with a little flour, mix it, add the wine and let it evaporate over high heat.
Then you melt the saffron in the broth and add it to the turkey. Cook over a low heat and cover the pan, adding more broth if necessary.