Hearty Turkey Stew

• 1 (1 1/4 lb.) pkg. turkey tenderloins
• 3 Tbsp. cooking oil
• 6 to 8 small red potatoes, quartered
• 3 to 4 medium carrots, sliced
• 1/2 medium onion, chopped
• 1 tsp. garlic powder
• 2 Tbsp. flour
• 1 can chicken broth
• 1 c. dry red wine
• 1/2 c. chopped parsley
• 1 tsp. thyme leaves
• 1/2 tsp. pepper
• 8 oz. fresh mushrooms, cut in half

1. Heat oven to 350u0b0.
2. Cut turkey into cubes.
3. Heat oil in Dutch oven over medium-high heat.
4. Place turkey, potatoes (scrub well and leave skins on), carrots, onion and garlic powder in pan. Cook and stir frequently until turkey is no longer pink.
5. Sprinkle flour over turkey mixture.
6. Stir 1 minute.
7. Stir in chicken broth, wine, thyme and pepper; bring to a boil.
8. Add mushrooms.
9. Bake, covered, at 350u0b0 for 25 minutes, or until vegetables are tender. Add chopped parsley and serve.
10. Serves 6 to 8.

turkey tenderloins, cooking oil, red potatoes, carrots, onion, garlic powder, flour, chicken broth, red wine, parsley, thyme, pepper, fresh mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550603 (may not work)