Mustard Turkey Stew

Preparation:

Preparation: Cut the breast into cubes. In a frying pan, heat the oil and butter, add the chopped onion and garlic, brown. Add the diced turkey and brown it for 10 minutes. Salt and pepper. Pour a glass of wine and let it evaporate. Pour in the warm broth, cover and cook for about half an hour. Add the mustard dissolved in a cup of hot broth. Mix and sprinkle with chopped parsley. Cook for 15 minutes. Accompanying wines: Ruché Di Castagnole Monferrato DOC, Cesanese Di Olevano Romano “Secco” DOC, Alezio Rosato DOC.