Recipe

Chunky Turkey, Potatoes, And Veggies In Red Wine Sauce Recipe

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Ingredients

Directions

Step #1 Add potatoes to a saucepan; cover with water; add in some salt & bring to a simmer.
Step #2 Cook for 12 mins or until fork tender; drain potatoes in a colander, then return the potatoes to the pan & let them dry out on the stovetop.
Step #3 While potatoes are cooking, preheat a large skillet with high sides or a soup pot over med-high heat with about 2 tbsps olive oil.
Step #4 Spice up the turkey cutlets with salt, pepper, & poultry seasoning; add cutlets to hot skillet & cook this until lightly browned (3-4 mins).
Step #5 Transfer cutlets to a plate & cover with foil wrap to keep warm.
Step #6 Return the skillet to med-high heat; add in the remaining tbsps olive oil & butter.
Step #7 Add in onions, mushrooms, celery, garlic, carrots, thyme, & tomato paste; season this with salt & pepper.
Step #8 Cook the vegetables, stirring often, for 5-6 mins.
Step #9 Sprinkle top the vegetables with flour & continue to cook for 1 min.
Step #10 Whisk in the red wine & let simmer 2 mins.
Step #11 Add in the chicken stock; continue to simmer 4-5 mins, or until thickened.
Step #12 Add the cooked potatoes & the browned turkey pieces; continue to cook 2-3 mins or until the turkey is cooked through.
Step #13 Add in the parsley; taste for seasoning & adjust.
Step #14 Serve with crusty bread.
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