Hearty Turkey Stew Recipe - Cooking Index
Hearty Turkey Stew Recipe - Cooking Index
This stew is great on cold winter nights. It's a full-course meal. Serve with hot biscuits so that no one misses a drop of the delicious gravy.
Type: Poultry, Turkey| 3 tablespoons | 45ml | Olive oil |
| 5 tablespoons | 75ml | Carrots - peeled and chopped (medium) |
| 1 tablespoon | 15ml | Onion - chopped (large) |
| 1 lb | 454g / 16oz | Uncooked turkey breast - cut into 1" strips |
| 1 teaspoon | 5ml | Garlic powder |
| 1/2 teaspoon | 2.5ml | Dried parsley |
| 3 tablespoons | 45ml | All-purpose flour |
| 8 tablespoons | 120ml | Red potatoes - cut into 1/2" cubes, (small) |
| 1 cup | 237ml | Sliced mushrooms |
| 1 cup | 237ml | Turkey stock or chicken broth |
| 1 | Tomato sauce - (8 oz) | |
| 1/2 tablespoon | 7.5ml | Chili powder |
| 1 teaspoon | 5ml | Ground cumin |
| 1/2 tablespoon | 7.5ml | Paprika |
Preheat oven to 350 degrees.
In a large skillet, heat olive oil over medium heat. Add carrots and onion, and cook until vegetables are tender. Add turkey strips, garlic powder, and parsley, and cook 3 minutes, or until turkey is lightly browned. Stir in flour. Pour mixture into a 3-quart casserole dish. Add potatoes, mushrooms, stock, tomato sauce, chili powder, cumin, and paprika.
Bake 45 minutes, or until potatoes are tender and turkey is no longer pink in center. Let stand 5 minutes before serving.
This recipe yields 8 to 10 servings.
Source:
THE EVERYDAY TURKEY COOKBOOK by Franki Papai Secunda (c) 1995 - HP Books, New York, NY - 108 pages - $11.00 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest
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