Prep 45 mins
Cook 15 mins
- 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
- Add potatoes to a saucepan; cover with water; add in some salt and bring to a simmer.
- 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.
- 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.
- Season the turkey cutlets with salt, pepper, and poultry seasoning; add cutlets to hot skillet and cook until lightly browned (3-4 minutes).
- Transfer cutlets to a plate and cover with foil to keep warm.
- Return the skillet to med-high heat; add in the remaining tablespoons olive oil and butter.
- Add in onions, carrots, celery, mushrooms, thyme, garlic, and tomato paste; season with salt and pepper.
- Cook the vegetables, stirring often, for 5-6 minutes.
- Sprinkle the vegetables with flour and continue to cook for 1 minute.
- Whisk in the red wine and simmer 2 minutes.
- Add in the chicken stock; continue to simmer 4-5 minutes, or until thickened.
- Add the cooked potatoes and the browned turkey pieces; continue to cook 2-3 minutes or until the turkey is cooked through.
- Add in the parsley; taste for seasoning and adjust.
- Serve with crusty bread.
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.
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.