Tomato-Turkey Stew with Gremolata

Stew

• 2 tablespoons olive oil
• 6 green onions, chopped
• 2 medium carrots, chopped
• 2 cloves garlic, finely chopped
• 1 medium celery stalk, thinly sliced
• 1 tablespoon grated lemon peel
• 1 lb boneless skinless turkey breast, cut into 1-inch cubes
• 1 can (14.5 oz) no salt added diced tomatoes
• 1 cup white wine
• Juice of 1 lemon
• 1 teaspoon dried Italian herb seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Gremolata

• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon grated lemon peel
• 1 clove garlic, finely chopped
• 1/2 teaspoon salt