Crockpot 8 Hour Turkey Stew INGREDIENTS 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 DIRECTIONS Combine the first 8 ingredients in a 3-quart or larger crock pot. 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.
_______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
