© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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 c TURKEY STOCK
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.
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