Yield: 6 Ethnicity: French   Meal Type: Main Course, Entrée   Preparation Method: Simmer   Product Type: Turkey Broth, Boneless Breast

Ingredients

2 Tablespoons oil, divided

1-1/2 Pounds BONELESS TURKEY BREAST, cut into bite-sized pieces

2 Medium onions, each cut into 6 wedges

4 Large carrots, thickly sliced

1 Stalk celery, thickly sliced

1/2 Pound button mushrooms, cleaned and halved

2 Cloves garlic, minced

1/4 Cup flour

1-1/2 Cups Merlot wine

1-1/2 Cups TURKEY STOCK

1-1/2 Teaspoons dried thyme leaves

2 bay leaves

To taste salt and freshly ground black pepper

3 Tablespoons fresh parsley, chopped

As needed new potatoes, boiled

Over medium high heat, in a Dutch oven, heat 1 tablespoon oil. Add turkey cubes and cook until no longer pink inside, stirring frequently, until lightly browned. Remove to a plate and reserve. Add remaining 1 tablespoon oil, 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 reserved turkey, Merlot, stock and thyme. Season with salt and pepper. Bring to a boil; reduce heat to low, cover and simmer 45 minutes, stirring occasionally. Remove bay leaves. Serve with boiled potatoes, sprinkle with parsley.

Recipe Source: Recipe provided by the Ontario Turkey Producers' Marketing Board in Kitchener, Ontario

Nutrition Facts Calories 330   % Daily Value* Total Fat 6g Saturated Fat 0.5g Cholesterol 70mg Sodium 680mg Potassium 1145mg Total Carbohydrate 27g Dietary Fiber 5g Sugars 5g   Protein 33g   Vitamin A 120% Vitamin C 45% Calcium 6% Iron 15% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4