Turkey stew with vegetables in a sleeve.

Grate the young zucchini (350 g) on a coarse grater.

Finely chop the onion (130 g), garlic (2-3 cloves), and celery stalk (60 g).

Dice the bell pepper (150 g), eggplants (250 g), and tomatoes (300 g) into random pieces – cubes or slices, as you prefer.

Cut the turkey fillet (400 g) into small pieces. Season it with salt, ground pepper, dried thyme, and paprika to taste.

Next, assemble the stew in a baking sleeve: place all the chopped vegetables, add the turkey pieces, and the spices.

Mix the contents directly in the sleeve to evenly distribute all the ingredients.

Seal the sleeve by tying it on both ends or securing it with clips.

Don’t forget to make 2-3 small holes with a knife so that steam can escape during baking.

Preheat the oven to 190°C.

Place the sleeve in a heat-resistant dish and put it in the oven. Bake the dish for about 1 hour.