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Dindon Sauce Ratatouille

Dindon is French for Turkey - Ratatouille is Occitan for Vegetable Stew

And long before being a Pixar cartoon character, ratatouille was a Provencal vegetable stew. This recipe is based on one by the same name by Jérôme Ferrer in his book Les secrets des sauces révélés.

Dindon Sauce Ratatouille - The Recipe

This recipe makes a great summer dish that incorporates healthy, fresh vegetables into a stew that can be served hot, cold, or at room temperature.

It can help to use up leftover turkey, or you can almost as easily begin with uncooked turkey cubes.

If you grow your own zucchini you might want to make this recipe when overplanting becomes obvious as their growth begins to get out of hand.

Remember to pass this recipe along with your zucchine on August 8th, which is: "sneek some zucchine onto your neighbor's porch day."


Serves 4

  • 6 tablespoons of olive oil
  • 1 lb leftover cooked turkey or raw turkey, cut into 1 inch cubes
  • 1 medium eggplant, cut into 1 inch cubes
  • 1 zucchini, cut into 1 inch cubes
  • 1 stalk of celery, cubed
  • 1 ½ cup sliced onions
  • 4 garlic cloves, crushed
  • 1 red pepper, cut into 1 inch squares
  • 1 Tablespoon tomato paste
  • 2 cups of water
  • 2 fresh ripe tomatoes, chopped
  • salt and pepper
  • ratatouille

    Many ratatouille recipes instruct you to cook each of the ingredients individually, and to combine and heat them at the end. Even cut to the same dimentions even the eggplant and zucchini cook at slightly different times to reach the desired consistency. But, because of the stewing that follows it is not necessary to cook them separately. That is up to you.

    If you are using uncooked turkey, sauté the turkey in 2 Tablespoons of olive oil in a large skillet or dutch oven until cooked through and browned . Remove the turkey and set aside.

    Sauté the zucchini and eggplant in 2 Tablespoons of olive oil for 8 to 10 minutes over high heat until they are golden. Add the remaining olive oil, celery, onion, garlic, and red pepper and cook until they tender, but not browned.

    Add the other ingredients. Stir in the pre-cooked meat, season to taste. Continue cooking covered for 20 to 25 minutes over low heat.

    The resulting ratatouille can be served over pasta or rice.

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