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Skillet Turkey Stew

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Anonymous (not verified)
  All-purpose flour 4 Teaspoon, divided
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Skinless boneless turkey breast 10 Ounce, cut into 1-inch cubes
  Vegetable oil 2 Teaspoon, divided
  Diced onion 1⁄2 Cup (8 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Sliced carrot 1⁄2 Cup (8 tbs)
  Garlic 1⁄2 Clove (2.5 gm), mashed
  Instant chicken broth and seasoning mix 1⁄2 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Peeled cooked potatoes 6 Ounce, cut into cubes
  Bay leaf 1⁄2
  Poultry seasoning 1⁄4 Teaspoon

On sheet of wax paper or a paper plate combine 1 tablespoon flour with the salt and pepper; dredge turkey in seasoned flour to coat.
In 9- or 10-inch nonstick skillet heat 1 1/2 teaspoons oil; add turkey cubes and saute until browned on all sides.
Remove turkey from skillet; set aside.
In same skillet heat remaining 1/2 teaspoon oil; add onion, celery, carrot, and garlic and saute, stirring constantly, until vegetables are tender.
Sprinkle remaining 1 teaspoon flour and the broth mix over vegetables, stirring quickly to combine; cook for 1 minute.
Gradually stir in milk and, stirring constantly, bring to a boil.
Reduce heat and let simmer until mixture thickens.
Stir in turkey, potatoes, bay leaf, and poultry seasoning and cook until heated; remove bay leaf before serving.

Recipe Summary

Difficulty Level: 
Side Dish

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