Turkey Ragout with Savoury Scones
Try this recipe for Turkey Ragout with Savoury Scones. It's perfect for serving during your next football game, Thanksgiving dinner, or family gathering.
Ingredients
- 2 tbsp oil
- 1 1/2 lb boneless dark turkey meat skinned and cut into bite-sized pieces
- 4 oz onions skinned and sliced
- 8 oz cooking apple peeled and sliced
- 12 oz carrots peeled and sliced
- salt and freshly ground pepper
- 2 tsp ground paprika
- 2 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 tbsp plain flour
- 3/4 pint stock
- 8 oz self-raising flour
- 1 tsp baking powder
- 1 1/2 oz block margarine
- 2 tbsp chopped parsley
- 1/4 pint milk
Instructions
- Heat the oil in a large pan and brown the turkey all over. Remove from the pan and add the onion, apple and carrot to the pan with the seasoning, spices and plain flour and fry for 2 - 3 minutes, stirring.
- Blend in the stock and bring to the boil, return the turkey meat to the pan. Cover and simmer for about 1 hour.
- For the scones, sift together the self-raising flour, baking powder, 1.25 ml (1/4 tsp) salt and a little pepper. Rub in the margarine. Add the chopped parsley and add just enough milk to bind. Turn out on a lightly floured surface and shape into a 15 cm (6 inch) round, transfer to a baking sheet. Mark into eight wedges and brush with more milk. Bake at 220°C (425°F) mark 7 for about 15 minutes.
- Adjust the seasoning of the turkey and serve with the warm scones. Place some on top of the dish or serve
- them separately.
Calories: 653 kcal
Carbohydrates: 67 g
Protein: 48 g
Fat: 21g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 117 mg
Sodium: 838 mg
Potassium: 931 mg
Fiber: 7 g
Sugar: 14 g
Vitamin A: 15570 IU
Vitamin C: 13 mg
Calcium: 174 mg
Iron: 3 mg