Chunks of turkey, celery, potatoes, in a white bowl of stew.

Rustic Turkey Stew

Name: Rustic Turkey Stew
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 tablespoons flour; ½ teaspoon salt, if desired; ½ teaspoon freshly ground black pepper; 2 cups cooked, chopped JENNIE-O® Premium Basted Bone-In Young Turkey Breast; 4 slices JENNIE-O® Turkey Bacon, cooked according to package directions and chopped; 2 teaspoons minced garlic; 2 (14-ounce) cans chicken broth; ⅓ cup red wine, if desired; 2 teaspoons dried thyme leaves; 1¼ pounds small red potatoes, halved; 2 cups baby carrots; 1 cup sliced celery; 1 cup small boiling onions, peeled; 2 cups cremini or button mushrooms, halved

In the mood for a hearty, meaty stew with huge flavor—all for less than 300 calories? Soft red potatoes and baby carrots join lean turkey bacon and basted turkey breast in a this rich, savory Rustic Turkey Stew.

Total Time

1 Hour

Serving Size

6 Servings

tablespoons flour

1/2

teaspoon salt, if desired

1/2

teaspoon freshly ground black pepper

cups cooked, chopped JENNIE-O® Premium Basted Bone-In Young Turkey Breast

slices JENNIE-O® Turkey Bacon, cooked according to package directions and chopped

teaspoons minced garlic

(14-ounce) cans chicken broth

1/3

cup red wine, if desired

teaspoons dried thyme leaves

1 1/4

pounds small red potatoes, halved

cups baby carrots

cup sliced celery

cup small boiling onions, peeled

cups cremini or button mushrooms, halved

Mist Dutch oven with cooking spray. In plastic bag, combine flour, salt and pepper.

Add turkey, shaking to coat. Add turkey mixture to Dutch oven; cook 2 minutes, stirring occasionally. Transfer to bowl with bacon. Add garlic to Dutch oven; cook 1 minute.

Add broth, wine, and thyme leaves; bring to a boil. Stir in potatoes, carrots, celery, and onions; return to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until vegetables are almost tender.

Add mushrooms, turkey mixture, and bacon. Simmer 10 minutes or until thoroughly heated. Always cook to well-done, 165°F as measured by a meat thermometer.

Calories

240

Protein

18g

Carbohydrates

28g

Fiber

Sugars

Fat

4.5g

Cholesterol

30mg