Ingredients for Chunky Turkey Potatoes And Veggies In Red Wine Sauce
- Small White Potatoes
- Extra Virgin Olive Oil
- Turkey Breast Cutlets
- Fresh Ground Black Pepper
- 1 tsp poultry seasoning
- Unsalted Butter
- Yellow Onion
- Baby Carrots
- Celery Ribs
- Cremini Mushrooms
- Fresh Thyme Leave
- Garlic Cloves
- 2 tbsp tomato paste
- All Purpose Flour
- Dry Red Wine
- Chicken Broth
- Flat Leaf Parsley
- Crusty bread, for serving (optional)
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How to Make Chunky Turkey Potatoes And Veggies In Red Wine Sauce
- Peel and cube the potatoes. Add potatoes to a saucepan, cover with water, add 1 tsp salt, and bring to a simmer. Cook for 12-15 minutes, or until fork-tender.
- Drain potatoes in a colander; return to the pan to dry on the stovetop for a few minutes.
- Meanwhile, preheat a large oven-safe skillet or Dutch oven over medium-high heat. Add 2 tbsp olive oil.
- Season turkey cutlets with salt, pepper, and poultry seasoning. Add to the skillet and cook until lightly browned on both sides (about 4-5 minutes per side).
- Transfer turkey to a plate; cover with foil to keep warm.
- Add the remaining 2 tbsp olive oil and butter to the skillet. Add onion, carrots, celery, mushrooms, thyme, and garlic. Cook, stirring occasionally, for 5-6 minutes until softened.
- Stir in tomato paste and cook for 1 minute.
- Sprinkle with flour and cook for 1 minute, stirring constantly.
- Pour in red wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- Stir in chicken stock and simmer for 4-5 minutes, or until the sauce has thickened slightly.
- Add the cooked potatoes and browned turkey to the skillet. Cook for 2-3 minutes, or until the turkey is heated through.
- Stir in fresh parsley. Taste and adjust seasoning as needed.
- Serve immediately with crusty bread, if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
32g
Fat
29g
Carbs
15g
