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Ingredients:
- 1 1/2 pounds turkey breast tenderloins, sliced crosswise into 1/2-inch thick pieces
- 3 tablespoons olive oil
- 8 to 10 small red potatoes, unpeeled, cubed
- 4 medium carrots, sliced 1/2-inch thick
- 1 cup chopped onion
- 4 garlic cloves, minced
- 2 tablespoons flour
- 1 1/2 cups chicken broth
- 1 cup dry red wine
- 1 teaspoon dried thyme leaves
- 1 teaspoon pepper
- 8 ounces sliced mushrooms
- 1/2 cup chopped fresh parsley
Preparation:
Heat oven to 350°. Heat oil in
ovenproof 6-quart oven safe Dutch oven over medium-high heat until oil
begins to sizzle. Place turkey, potatoes, carrots, onion and garlic
in pan. Cook, stirring, for about 10 minutes or until turkey is lightly browned.
Sprinkle flour over turkey mixture; cook and stir 1 minute longer. Stir in
chicken broth, wine, thyme, and pepper. Bring to a boil; add sliced mushrooms.
Bake uncovered at 350° for 45 minutes or until vegetables are tender.
Stir in parsley.
Serves 4 to 6.
Serves 4 to 6.
More Turkey Soups and Stews
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Turkey Noodle Soup
Turkey Divan Soup
Turkey Stew, Crockpot
Turkey Curry
Turkey Recipes
Leftover Turkey Recipes
Soup and Stew Recipes
Crockpot Soup Recipes
Crockpot Stew Recipes
Chicken Stew Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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