Chunky Turkey, Potatoes, and Veggies in Red Wine Sauce

Submitted by ratherbeswimmin

"Rachael Ray"

 

• Ready In: 1hr
• Ingredients: 18
• Serves: 4

ingredients

• 1 1⁄2 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 1⁄2 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1 1⁄3 cups dry red wine (such as Burgundy)
• 2 cups chicken broth
• 1⁄4 cup fresh flat leaf parsley, chopped
• crusty bread

directions

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.

Reviews

[awolkoff]

This recipe was awful. It is the third recipe I have made from Rachel Ray's 365 No Repeats book that was bad. It really makes me mad because this was expensive to make and a total disappointment. My dog wouldn't even eat it.

 

[apbeecher]

The Family enjoyed the dish, and I liked that it looked healthier than most of the turkey casserole dish recipes I found and was easy to make. I used leftover Christmas turkey, and didn't have many carrots left, so I used more mushroom (had baby portobellos on hand), and threw in some fresh green beans. Hey, it's what I had. Probably let the sauce cook longer than RR suggests, but the family gave it a solid thumbs-up.