- Prep time: 15 minutes
- Cooking time: 45 minutes
- Servings: 6
Turkey au Vin - Turkey with red wine, vegetables & herbs
Turkey breast in a delicious and rich recipe that combines wine, fresh herbs and vegetables with one of the best meats out there.
Ingredients
| 1 1/2 lbs |
boneless turkey breast, cut into bite size pieces Granny's Turkey Boneless Breast |
| 2 tbsp | Canola oil |
| 2 | medium onions, each cut into 6 wedges |
| 4 | large carrots, thickly sliced |
| 1 | stalk celery, thickly sliced |
| 1/2 lb | mushrooms, halved |
| 2 | large cloves garlic, minced |
| 1/4 cup | all purpose flour |
| 1 1/2 cups | merlot wine |
| 1 1/2 cups | turkey or chicken stock |
| 1 1/2 tsp | dried thyme leaves |
| 2 | bay leaves |
| to taste | salt and pepper |
Directions
In Dutch oven, over medium high heat, heat 1 tbsp (15 mL) of the oil. Add turkey and cook until no longer pink inside, stirring frequently, until lightly browned; remove to plate.
Add remaining oil to pot, add onions, carrots and celery. Cook stirring frequently for about 5 minutes. Stir in mushrooms and garlic; cook 3 minutes longer. Stir in flour; cook 1 minute. Stir in turkey, wine, turkey stock, thyme, bay leaves, and season with salt and pepper. Bring to boil, reduce heat to low, cover and simmer 45 minutes, stirring occasionally. Serve with boiled potatoes, sprinkle with parsley.
Recipe courtesy of Turkey Farmers of Ontario
