Chunky Turkey, Potatoes, and Veggies in Red Wine Sauce Recipe

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.

No additional tips available.

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

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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.

Chunky Turkey, Potatoes, and Veggies in Red Wine Sauce

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