Meal: Chunky Turkey, Potatoes, and Veggies
Servings: 4
Prep Time: 30 minutes
Ingredients
1 1/2 lb white boiling potatoes, cut in half
corase salt
3 tbsp olive oil
2 lb turkey breast cutlets, cut into bite-sized chunks
black pepper
2 tsp poultry seasoning
2 tbsp butter
1 medium yellow onion, chopped
2 cups baby carrots
2 celery ribs, cut two 2" lengths
1 tbsp fresh thyme, chopped
2 garlic cloves, chopped
3 tbsp flour
1 1/3 cup dry red wine
2 cups chicken stock
1/4 cup fresh parsley, chopped
Directions
1. Place potatoes in a sauce pot; cover with water.
2. Salt water; bring to a simmer and cook for 12 minutes or until tender.
3. Drain; return to pan to allow to dry.
4. Head 2 tbsp olive oil in a deep skillet or Dutch oven over medium-high heat.
5. Season turkey cutlets with salt, pepper, and poultry seasoning.
6. Add turkey to skillet; cook until lightly browned, 3-4 minutes.
7. Transfer turkey to plate and cover to keep warm.
8. Add remaining 1 tbsp oil and butter to skillet; allow butter to melt into oil.
9. Add onions, carrots, celery, mushrooms, thyme, and garlic; season with salt and pepper.
10. Cook for 5-6 minutes, stirring frequently; add additional oil if necessary.
11. Sprinkle vegetables with flour and continue to cook 1 minute.
12. Whisk in red wine; simmer for 2 minutes.
13. Add chicken stock; simmer an additional 4-5 minutes or until thickened.
14. Add cooked potatoes and browned turkey to skillet; mix and cook 2-3 more minutes or until turkey is cooked through.
15. Add parsley and salt and pepper to taste; serve.