How to make
Clean the turkey meat from any skins and cut it into small pieces. Roll it in black pepper and a pinch of salt.
Chop the onion, leeks, pepper, carrot and garlic into random pieces and stew them in heated olive oil for 10 minutes. Once they soften, mash them into a semi-smooth consistency.
Add the tomato puree or grated tomatoes to the mashed vegetables and cook them under the lid for another 10 minutes. Control the heat, so that they don't burn, or stir occasionally.
Add the pieces of meat, paprika, spices and as much salt as you like, stir briefly and pour the wine. Leave the lid of the container open for 1 minute and stir until the alcohol evaporates.
Add the potatoes, cut into large pieces, pour the water and cook for another 25 minutes or until the meat is completely cooked along with the potatoes.
If necessary, you can dilute the dish with more water or leave it thicker.
Serve the turkey cooked with aromatic Provencal herbs while it's hot.
Enjoy your meal!
