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1
Place the potatoes in a sauce pot and cover with water.
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2
Add some salt and bring to a simmer.
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3
Cook for 12 minutes, or until fork tender.
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4
Drain the potatoes in a colander, then return the potatoes to the pan and let them dry out on the stovetop.
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5
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.
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6
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.
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7
Transfer the turkey to a plate and cover with aluminum foil to keep warm.
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8
Return the skillet to medium-high heat and add the remaining tablespoon of EVOO and the butter.
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9
Add the onions, carrots, celery, mushrooms, thyme, garlic, and tomato paste and season with salt and pepper.
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10
Cook the veggies, stirring frequently, for 5 to 6 minutes.
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11
Sprinkle the vegetables with the flour and continue to cook for 1 minute.
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12
Whisk in the red wine and simmer for 2 minutes.
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13
Add the chicken stock and continue to simmer the mixture for 4 to 5 minutes, or until thickened.
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14
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.
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15
Add the parsley and taste for seasonings, adjusting with salt and pepper.
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16
Serve with the crusty bread.
