Turkey Stew with Pumpkin and Corn Fritters

Cut the turkey meat into 2-3 cm cubes. Cut 300 g of pumpkin into 2 cm cubes, the rest into 1 cm pieces. Chop the onions and garlic medium fine. Season the meat with salt and pepper, sear on all sides in a saucepan, transfer to a deep plate and set aside. Sauté the onions with the garlic and the small pieces of pumpkin in the drippings until brown, add the paprika and curry, fry briefly and pour in the orange juice, soup and Rama Cremefine to bring to the boil. Let the sauce simmer for 25-30 minutes.

For the corn patties, knead a soft smooth dough from the ingredients, divide into 12 pieces and form small balls. Dust these with a little cornmeal and roll out into 2 mm thin patties. Bake the corn patties in a coated pan without fat for about 2 minutes on both sides until lightly browned, then stack them between baking paper and keep them warm in the oven at 125°C top/bottom heat.

Season the pumpkin sauce to taste and puree with a hand blender. Add the pumpkin pieces, cook for 10-15 minutes until al dente, then add the turkey pieces with meat juices and the corn to the sauce and simmer on low heat for another 5-7 minutes. Finally, stir in the parsley, serve, pour the yogurt over it and sprinkle the ragout with chili, according to taste.

Preparation Tip:

Stuffed tortillas: shred and brown the turkey meat, soften 300 g of shredded pumpkin in 150 g of Rama Cremefine to boil, and stuff both into the corn patties, seasoned vigorously.

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