Hearty Turkey Stew

• 1 to 1 1/2 lb. fresh turkey breast tenderloin
• 3 to 4 Tbsp. olive oil
• 8 small red potatoes, quartered
• 4 medium carrots, sliced
• 1 large onion, chopped
• 4 cloves chopped garlic
• 2 Tbsp. flour
• 10 3/4 oz. can chicken broth
• 1 c. dry red wine (do not substitute grape juice!)
• 1 tsp. thyme leaves
• 1 tsp. pepper
• 8 oz. fresh mushrooms, cut in half
• 1 c. chopped parsley

1. Heat oven to 350u0b0.
2. Cut turkey into 1/2-inch thick slices. Heat oil in Dutch oven over medium heat until oil sizzles.
3. Put turkey, potatoes, carrots, onion and garlic in pan and cook and stir until turkey is no longer pink (about 10 minutes).
4. Sprinkle flour over mixture, cook and stir 1 minute; stir in chicken broth, wine, thyme and pepper; bring to a boil and add mushrooms.
5. Bake, uncovered, for 40 to 50 minutes until vegetables are tender.
6. Stir in parsley.

turkey breast tenderloin, olive oil, red potatoes, carrots, onion, garlic, flour, chicken broth, red wine, thyme, pepper, fresh mushrooms, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=231091 (may not work)