The mouth-watering taste of turkey with a hint of wine
1. Over medium high heat, in a Dutch oven, heat 1 tablespoon oil. Add turkey cubes and cook until no longer pink inside, stirring frequently, until lightly browned. Remove to a plate and reserve.
2. Add remaining 1 tablespoon oil, add onions, carrots and celery. Cook stirring frequently for about 5 minutes.
3. Stir in mushrooms and garlic, cook 3 minutes longer.
4. Stir in flour, cook 1 minute.
5. Stir in reserved turkey, Merlot, stock and thyme. Season with salt and pepper.
6. Bring to a boil; reduce heat to low, cover and simmer 45 minutes, stirring occasionally. Remove bay leaves.
7. Serve with boiled potatoes, sprinkle with parsley.
Recipe provided by the Ontario Turkey Producers' Marketing Board in Kitchener, Ontario
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 6 | ||
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Calories: 185 | ||
Calories from Fat: 53 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 2mg | 1 % | |
Sodium 157.7mg | 5 % | |
Potassium 511.2mg | 13 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 16.2g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
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