Pavo Guisado

Turkey Stew

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 8-8 ½ lb. turkey, cut into serving pieces
  • 4 cloves garlic, crushed
  • Salt, freshly ground


Season the turkey pieces with a mixture of the garlic, salt and pepper to taste, and the vinegar. Leave for 1 hour. Heat the oil in a heavy casserole large enough to hold the turkey and sauté the pieces 2 or 3 at a time until lightly browned. Add any of the marinade that remains. Add the tomato purée, stock, wine and pepper, cover and cook for 1 hour. Add the olives, capers and potatoes and coo