Chunky Turkey, Potatoes, and Veggies in Red Wine Sa

Name: Chunky Turkey, Potatoes, and Veggies in Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 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 ½ tablespoon tomato paste; 2 tablespoons all-purpose flour; 1 ⅓ cups dry red wine (such as Burgundy); 2 cups chicken broth; ¼ cup fresh flat leaf parsley, chopped; crusty bread

Servings: persons

1 12 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 ½ tablespoon tomato paste
2 tablespoons all-purpose flour
1 ⅓ cups dry red wine (such as Burgundy)
2 cups chicken broth
¼ cup fresh flat leaf parsley, chopped
crusty bread

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.

1042

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 12 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, and more.

Yes, Chunky Turkey, Potatoes, and Veggies in Red Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chunky Turkey, Potatoes, and Veggies in Red Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions