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Hearty Turkey Stew
1 pk Boneless fresh turkey breast tenderloins; about 1 1/4lb
3 tb Olive oil
8 sm Red potatoes; unpeeled quartered
4 md Carrots; sliced 1/2 inch
1 lg Onion; chopped
4 cl Garlic; finely chopped
2 tb Flour
10 3/4 oz Can chicken broth
1 c Dry red wine
1 ts Thyme
1 ts Pepper
8 oz Fresh mushrooms; cut in half
1 c ;chopped fresh parsley
Heat oven 350. Cut turkey breast tenderloins crosswise into 1/2 inch slices. Heat oil in ovenproof 6 quart saucepan or Dutch oven over medium high heat until oil sizzles, about 1 minute. Place turkey, potatoes, carrots, onion, and garlic in pan. Cook and stir 10-12 mins or until turkey is lightly browned. Sprinkle flour over turkey mixture; cook and stir 1 minute. Stir in chicken broth, wine, thyme and pepper. Bring to a boil; add mushrooms.
Bake uncovered at 350 for 45-50 mins or until veggies are tender. Stir in parsley.
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