Chunky Turkey, Potatoes, and Veggies in Red Wine Sauce |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Rachael Ray Ingredients:
1 1/2 lbs small white 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 |
Directions:
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.
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