Turkey Stew


Makes 6 servings

3 cups peeled, cubed Potatoes
2 cups quartered Mushrooms
1 1/2 cups chopped Carrots
1 cup coarsely chopped Onions
2 cloves Garlic, minced
1 tsp each ground Thyme and dried Basil
1/2 tsp Black Pepper
2 lbs boneless, skinless Turkey breast, cut into 1" cubes
2 tbsp All Purpose Flour
1/2 cup dry White Wine
1/2 cup low-sodium reduced-fat Chicken broth
1 1/2 tbsp Tomato Paste
1 tsp “lite” Worcestershire Sauce
1/4 cup chopped fresh Parsley

Combine the first 8 ingredients in a 3-quart or larger crockpot. Pat turkey cubes dry and coat with flour. Arrange over top of vegetables. Mix wine, broth, tomato paste and Worcestershire sauce in a sm. bowl. Pour over turkey. Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.

Note: I have omitted the White Wine and just added extra Chicken Broth in its place. It turned out fine.