Chunky Turkey, Potatoes, And Veggies In Red Wine Sauce

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 lbs small potatoes, cut in half
• 3 tablespoons extra virgin olive oil
• 2 lbs turkey breast cutlets, cut into bite-size chunks
• fresh ground black pepper
• 2 teaspoons poultry seasoning
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 2 cups baby carrots
• 2 celery ribs, cut into 2-inch lengths
• 12 cremini mushrooms, sliced in half if large (left whole is small)
• 1 tablespoon fresh thyme leave, chopped
• 2 large garlic cloves, minced
• 1 -1 1/2 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1 1/3 cups dry red wine (such as burgundy)
• 2 cups chicken broth
• 1/4 cup fresh flat leaf parsley, chopped
• crusty bread

Recipe

• 1 add potatoes to a saucepan; cover with water; add in some salt and bring to a simmer.
• 2 cook for 12 minutes or until fork tender; drain potatoes in a colander, then return the potatoes to the pan and let them dry out on the stovetop.
• 3 while potatoes are cooking, preheat a large skillet with high sides or a soup pot over med-high heat with about 2 tablespoons olive oil.
• 4 season the turkey cutlets with salt, pepper, and poultry seasoning; add cutlets to hot skillet and cook until lightly browned (3-4 minutes).
• 5 transfer cutlets to a plate and cover with foil to keep warm.
• 6 return the skillet to med-high heat; add in the remaining tablespoons olive oil and butter.
• 7 add in onions, carrots, celery, mushrooms, thyme, garlic, and tomato paste; season with salt and pepper.
• 8 cook the vegetables, stirring often, for 5-6 minutes.
• 9 sprinkle the vegetables with flour and continue to cook for 1 minute.
• 10 whisk in the red wine and simmer 2 minutes.
• 11 add in the chicken stock; continue to simmer 4-5 minutes, or until thickened.
• 12 add the cooked potatoes and the browned turkey pieces; continue to cook 2-3 minutes or until the turkey is cooked through.
• 13 add in the parsley; taste for seasoning and adjust.
• 14 serve with crusty bread.