Tuesday, May 31, 2011

Recipe #2: Roast Turkey Stew

#15 of 30 before 30; Learn 15 New Dishes

Disclaimer: All new recipes have been approved by my husband's appetite!

The first new recipe I tried was gobbled up long before I could remember to reach for my camera.  So let's start with recipe #2! :)

Roast Turkey Stew
Makes 4 servings

2 tsp vegetable oil
2 cups halved large or whole small mushrooms
1 cup chopped onions
12 ounces skinless boneless cooked turkey breast, cut into chunks
2 cups baby carrots
1 cup frozen baby onions
1/2 cup chopped celery
1/2 cup canned brown gravy
1/2 cup low-sodium chicken broth
1/4 cup dry red wine
1/2 tsp sea salt
1/2 tsp dried thyme leaves
1/4 tsp freshly ground black pepper
1/4 tsp diced rosemary leaves
1/2 cup frozen peas

1. In large nonstick skillet, heat oil; add mushrooms and chopped onions. Cook over medium high heat, stirring frequently, 4-5 minutes, until liquid is evaporated and vegetables are golden brown.

2. Add turkey, carrots , baby onions, celery, gravy, broth, wine, salt, thyme, pepper and rosemary; bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally, 15 minutes until vegetables are tender.

3. Stir peas into turkey mixture; simmer 10 minutes until peas are heated through and tender. 

As with all recipes I modified it just slightly. I am not fond of mushrooms so I substituted frozen corn; cooked with the peas. Serving over mashed potatoes makes it extra delicious!

   WW  Points:  6 per serving; 8 with 1/2 cup mashed potatoes
   280 calories, 7g fat, 3g fiber