Chunky Turkey, Potatoes, and Veggies in Red Wine Sauce

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 4 people

Categories: Main Dish, Rachael Ray, Turkey

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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