Turkey Stew

• 4 tbsp vegetable oil
• 1 cup dry white wine
• 2 1/4 lb turkey leg meat, cut into chunks
• 1 None onion, peeled and chopped
• 1 lb baby new potatoes, scrubbed
• 1 lb carrots, peeled and chopped
• 2 None medium zucchini, thickly sliced
• 1 cup chicken stock
• 2 sprigs fresh thyme, plus a few thyme sprigs to garnish
• 1 tbsp butter
• 1/2 lb osyter mushrooms
• 2 tbsp powdered gravy

1. Mix 1 tbsp oil with the wine and season. Add the turkey meat, cover and marinate for 30 mins. Heat 2 tbsp oil in a large deep pan. Remove the turkey from the marinade (reserving the liquid), add to the pan and saute over high heat for 3-4 mins until browned all over. Remove and set aside. Add the rest of the oil to the pan and saute the onion, potatoes, and carrots over medium heat for 5 mins. Add the zucchini and cook for another 2-3 mins.
2. Return the turkey to the pan along with the marinade and the chicken stock. Add the thyme and season. Bring to a boil then simmer, uncovered, for 25-30 mins until the turkey and vegetables are tender.
3. Heat the butter in a frying pan and saute the mushrooms for 5 mins then add to the stew. Blend the gravy powder to a paste with water and add to the stew, simmer for 4-5 mins until the sauce has thickened. Serve garnished with thyme sprigs.

vegetable oil, white wine, turkey, onion, baby new potatoes, carrots, zucchini, chicken stock, thyme, butter, mushrooms, powdered gravy

Taken from recipes-plus.com/api/v2.0/recipes/18525 (may not work)