1/3 c flour
1/2 tsp salt
1/2 tsp pepper
2-1/2 lbs TURKEY THIGHS, skinned & boned; cut into 1-inch cubes
1 tbsp vegetable oil, divided
3 c onion, chopped
1/2 c mushrooms, sliced
1 Medium green pepper, sliced into 1/4-inch rings
2 Carrots, sliced into 1/4-inch rounds
1 Can (16 oz) no-salt added tomatoes, drained
1 c dry white wine
1 tbsp paprika
1/2 tsp marjoram
1 c TURKEY BROTH or reduced-sodium chicken bouillon
12 oz dry broad egg noodles, cooked according to package directions
6 tbsp non-fat sour cream
3 Slices TURKEY BACON, cooked and crumbled
In plastic bag, combine flour, salt and pepper. Add turkey several pieces at a time, shaking to coat.
In 5-quart Dutch oven, over medium heat, saute one-half of the turkey cubes in 1 teaspoon oil 4 to 5 minutes. Remove turkey and reserve. Repeat with remaining turkey cubes and 1 teaspoon oil.
In Dutch oven, combine remaining oil and onions, saute and stir onions 4 to 5 minutes or until translucent. Add mushrooms, green pepper rings, carrot rounds, tomatoes and wine. Bring mixture to boil, reduce heat and simmer 10 minutes. Stir in paprika, marjoram, bouillon and turkey; bring mixture to boil. Reduce heat, cover and simmer 1-1/4 to 1-1/2 hours or until turkey and carrots are tender.
To serve, spoon turkey stew over cooked noodles, top with 1 tablespoon sour cream and sprinkle with bacon.
490 Total Calories
11 g Total Fat
20 % Daily Total Fat
140 g Cholesterol
504 mg Sodium
62 g Total Carbohydrates
35 g Protein