Turkey Au Vin



2 tbsp oil, divided

1-1/2 lbs BONELESS TURKEY BREAST, cut into bite-sized pieces

2 Medium onions, each cut into 6 wedges

4 Large carrots, thickly sliced

1 Stalk celery, thickly sliced

1/2 lb button mushrooms, cleaned and halved

2 Cloves garlic, minced

1/4 c flour

1-1/2 c Merlot wine


1-1/2 tsp dried thyme leaves

2 bay leaves

Salt and freshly ground black pepper To taste

3 tbsp fresh parsley, chopped

New potatoes, boiled As needed



Over medium high heat, in a Dutch oven, heat 1 tablespoon oil. Add turkey cubes and cook until no longer pink inside, stirring frequently, until lightly browned. Remove to a plate and reserve.

Add remaining 1 tablespoon oil, add onions, carrots and celery. Cook stirring frequently for about 5 minutes.

Stir in mushrooms and garlic, cook 3 minutes longer.

Stir in flour, cook 1 minute.

Stir in reserved turkey, Merlot, stock and thyme. Season with salt and pepper.

Bring to a boil; reduce heat to low, cover and simmer 45 minutes, stirring occasionally. Remove bay leaves.

Serve with boiled potatoes, sprinkle with parsley.

Nutrition Facts

330 Total Calories

6 g Total Fat

0 g Saturated Fat

70 g Cholesterol

680 mg Sodium

1145 mg Potassium

27 g Total Carbohydrates

5 g Dietary Fiber

5 g Sugars

33 g Protein

120 % Daily Protein

45 % Daily Vitamin C

6 % Daily Calcium

15 % Daily Iron