- Home
- CUISINE
- RECIPE BOOK
- Turkey Escaldums with Dried Fruit and Nuts: A Slow-Cooked Mallorcan Tradition
Turkey Escaldums with Dried Fruit and Nuts: A Slow-Cooked Mallorcan Tradition
A savoury stew combining turkey, sobrassada sausage, prunes and almonds to create a warm and comforting dish with close ties to local holidays.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Meat dishes
Contains nuts
Not Halal
Not Kosher
Not suitable for vegans
Not suitable for vegetarians
Mallorca
Main ingredients
(for 4 people)
- 0.5 l. de Olive oil
- 100 gr. de Fried salted almonds
- 2 gr. de Cinnamon
- 500 gr. de Onion
- 200 gr. de Prunes
- 100 gr. de Garlic clove
- 2 gr. de Bay
- 2 gr. de Nutmeg
- 600 gr. de Potatoes
- 800 gr. de Turkey breasts
- 5 gr. de Sweet Paprika
- 5 gr. de Black pepper
- 5 gr. de Salt
- 50 gr. de Sobrassada
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 85 min
kcal per portion: 500 kcal
Difficulty:
Turkey escaldums with dried fruit and nuts is a classic Mallorcan dish often made for family meals and celebrations. This traditional stew is slow-cooked, combining turkey with potatoes, onion, spices, sobrassada sausage and a sweet, crunchy mixture of dried fruit and nuts like prunes and almonds. It offers rich, smooth and balanced flavours, capturing the essence of the island's cuisine: local produce, slow cooking and deep flavours.
Main ingredients (for 4–6 people):
800 g turkey breasts
500 g onion
600 g potato, cut into wedges
100 g garlic
500 ml olive oil
200 g prunes
100 g fried salted almonds
50 g sobrassada
5 g salt
5 g pepper
5 g paprika
2 g cinnamon
2 g bay leaves
2 g nutmeg
Instructions (step by step):
Brown the meat:
Season the diced turkey breasts.
Brown them in a pan with a little olive oil until they turn brown. Set aside.
Prepare the sofrito (sauce base):
In the same oil, brown the minced garlic.
Dice the onion brunoise-style and add it together with the bay leaves. Cook until the onion is soft and almost see-through.
Cook the stew:
Return the turkey to the pan.
Cover with water or a mild stock and bring to a boil. Lower the heat and let simmer.
Add the potatoes and prunes:
Peel and dice the potatoes into cubes the same size as the pieces of meat.
Add to the stew along with the prunes.
Add the minced ingredients:
Use a pestle and mortar to crush the fried almonds with the sobrassada until you get a paste.
Add this paste to the stew and mix well to bind the stock.
Season and finish:
Add the salt, pepper and spices to taste.
Cook together until the meat is tender and the stock has slightly thickened.
How to Best Enjoy Turkey Escaldums:
This dish is perfect during the cold months or as part of a Christmas/holiday celebration meal. It can be made in advance, as the flavour deepens after resting for a few hours. Serve it with a young red wine or rustic bread to dip in the delicious sauce.
Dish Variants:
Chicken escaldums: A lighter version using chicken thighs or drumsticks.
With pine nuts: Add pine nuts along with the almonds for extra texture.
With white wine: Substitute some of the stock with a splash of dry white wine to give it an acidic touch.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Brown the meat: Season the diced turkey breasts. Brown them in a pan with a little olive oil until they turn brown. Set aside.
- Prepare the sofrito (sauce base): In the same oil, brown the minced garlic. Dice the onion brunoise-style and add it together with the bay leaves. Cook until the onion is soft and almost see-through.
- Cook the stew: Return the turkey to the pan. Cover with water or a mild stock and bring to a boil. Lower the heat and let simmer.
- Add the potatoes and prunes: Peel and dice the potatoes into cubes the same size as the pieces of meat. Add to the stew along with the prunes.
- Add the minced ingredients: Use a pestle and mortar to crush the fried almonds with the sobrassada until you get a paste. Add this paste to the stew and mix well to bind the stock.
- Season and finish: Add the salt, pepper and spices to taste. Cook together until the meat is tender and the stock has slightly thickened.
