Chunky Turkey, Potatoes, and Veggies in Red Wine Sauce

Name: Chunky Turkey, Potatoes, and Veggies in Red Wine Sauce
Yield: 4 servings
Ingredients: 1 1/2 pounds small white boiling potatoes, cut in half; Coarse salt; 3 tablespoons extra-virgin olive oil (EVOO); 2 pounds turkey breast cutlets, cut into bite-size chunks; Freshly 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 (baby portobello) mushrooms, sliced in half if large, left whole if small; 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs); 2 large garlic cloves, chopped; 1 rounded tablespoon tomato paste; 2 tablespoons all-purpose flour; 1 1/3 cups good dry red wine, such as Burgundy (eyeball it; about 1/4 bottle); 2 cups chicken stock or broth; 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped; Crusty bread, to pass at the table

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

1 1/2 pounds small white boiling potatoes, cut in half

Coarse salt

3 tablespoons extra-virgin olive oil (EVOO)

2 pounds turkey breast cutlets, cut into bite-size chunks

Freshly 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 (baby portobello) mushrooms, sliced in half if large, left whole if small

1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)

2 large garlic cloves, chopped

1 rounded tablespoon tomato paste

2 tablespoons all-purpose flour

1 1/3 cups good dry red wine, such as Burgundy (eyeball it; about 1/4 bottle)

2 cups chicken stock or broth

1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

Crusty bread, to pass at the table

Preparation

Step 1
Place the potatoes in a sauce pot and cover with water. Add some salt and bring to a simmer. Cook for 12 minutes, or until fork tender. Drain the potatoes in a colander, then return the potatoes to the pan and let them dry out on the stovetop.
Step 2
While the potatoes are cooking, preheat a large skillet with high sides or a soup pot over medium-high heat with about 2 tablespoons of the EVOO. Season the turkey cutlets with salt, pepper, and poultry seasoning, add to the hot skillet, and cook until lightly browned, about 3 to 4 minutes. Transfer the turkey to a plate and cover with aluminum foil to keep warm.
Step 3
Return the skillet to medium-high heat and add the remaining tablespoon of EVOO and the butter. Add the onions, carrots, celery, mushrooms, thyme, garlic, and tomato paste and season with salt and pepper. Cook the veggies, stirring frequently, for 5 to 6 minutes. Sprinkle the vegetables with the flour and continue to cook for 1 minute. Whisk in the red wine and simmer for 2 minutes. Add the chicken stock and continue to simmer the mixture for 4 to 5 minutes, or until thickened. Add the cooked potatoes and the browned turkey pieces and continue to cook for about 2 to 3 more minutes, or until the turkey is cooked through. Add the parsley and taste for seasonings, adjusting with salt and pepper. Serve with the crusty bread.

Rachael Ray 365: No Repeats

TagsRed Wine Wine Alcohol Beverages Potato Root Vegetable Vegetable Turkey Poultry Carrot Portobello Mushroom Mushroom Main Dinner Nut Free Dairy Free 30 Minutes or Less Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes