Turkey with olives

This turkey stir-fry with olives and lemon brings together perfectly tender meat with tangy Mediterranean flavors. It's a dish that warms you up year-round with its perfect balance of simple ingredients and rich taste.

I first tried this dish at my grandmother's home in southern France. Since that unforgettable meal, I cook this stir-fry at least once a month, and my kids always fight over who gets to mop up the sauce with bread.

What You'll Need

• 500 grams turkey pieces: go for tenderloin for the most even cooking
• 80 grams mixed black and green olives: they add texture and contrasting flavors
• 2 tablespoons extra virgin olive oil: gives that genuine Mediterranean taste
• A small knob of butter: makes the sauce silky smooth
• 2 small finely chopped onions: forms the tasty base of the dish
• 1 crushed garlic clove: adds a subtle but needed kick
• 1 pinch of Ras el hanout: this Moroccan spice mix adds warmth and depth
• 20 centiliters chicken stock: homemade works best for extra flavor
• 1 whole organic lemon: pick an untreated one since we're using the peel
• Salt and freshly ground pepper: brings out all the flavors
• 5 centiliters dry white wine: something like Muscadet or Chablis works great

Cooking Steps

Getting started with aromatics:

Finely chop your onions and garlic. The smaller you cut them, the better they'll melt into the sauce. Heat up olive oil and butter in a heavy pot (cast iron is best). Toss in the onions and cook on medium heat without browning for about 5 minutes until see-through. Add the crushed garlic near the end so it doesn't burn.

Cooking the turkey:

Put turkey pieces into the pot and brown them on high heat for around 8 minutes, turning often. Don't skip this part - it locks in juices and builds flavor. You want the meat golden on the outside but still juicy inside.

Making your sauce:

Pour in white wine and scrape the bottom with a wooden spoon to get all those tasty browned bits. Let it bubble away for 2 minutes, then sprinkle the ras el hanout over the meat. Add a bit of salt and pepper, then pour in the hot chicken stock. Turn down the heat and let it bubble gently with the lid on for 20 minutes.

Finishing touches:

After the initial cooking time, add whole olives and thin lemon slices. If you're using preserved lemon, cut it into small bits instead. Keep cooking on low heat with the lid on for another 25 minutes. The sauce should thicken slightly and the meat should get really tender.

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My grandma always tossed in a few fresh cilantro leaves just before serving. This personal touch completely changes the dish by adding an unexpected freshness that perfectly balances the warm spices.

Storing And Make-Ahead Tips

This turkey dish keeps well in the fridge for up to 3 days in an airtight container. The flavor actually gets better over time as the spices and lemon continue to soak into the sauce. When reheating, do it slowly on low heat, adding a splash of broth if the sauce has thickened too much.

Different Regional Versions

In southern France, you'll often find this cooked with herbs de Provence and sun-dried tomatoes. In Morocco, they add saffron and honey for an interesting sweet-savory mix. Feel free to play with different spices based on what you like, just keep the olive-lemon combo that makes this dish special.

What To Serve With It

Plain white rice soaks up the creamy sauce perfectly, but you can try other sides too. Herbed bulgur wheat adds a nice Middle Eastern touch. Olive oil mashed potatoes or creamy polenta work wonderfully too. For a complete meal, add a simple green salad dressed with just olive oil and lemon juice.

Pro Tips

Make this dish the day before a big meal to save time and let flavors develop

For a quicker version, use thin turkey slices that cook in just 15 minutes

Try adding a teaspoon of honey at the end to balance the lemon's tanginess

Frequently Asked Questions

→ How can I swap preserved lemon?

You can switch it out with grated fresh lemon or fresh lemon juice for a similar taste.

→ What works instead of dry white wine?

A mix of chicken broth or water with a splash of lemon juice is a good substitute.

→ Can I try this with other meats?

Absolutely, swap turkey with chicken or even veal to change things up.

→ What sides go well with it?

Rice, bulgur, or even steamed potatoes make great additions.

→ Is it okay to prepare it ahead?

Yes, reheating it enhances its flavors even more, making it better the next day.