set aside.
Place the turkey meat, turkey bone, all the vegetables
ntil smooth then add to turkey stew. Bring to a boil and
aty Turkey broth base, the second, to make the complete stew.<
ine and season. Add the turkey meat, cover and marinate for
igh heat.
Add sliced turkey tenders and reduce heat to
o this recipe with a whole chicken instead of the turkey and
ot brown.
Add ground turkey and cook until meat is
eat. Add ground turkey and fully cook. Stir turkey into the pot
Heat the oil over high heat in a pan and saute the turkey for 2-3 mins. Season with salt and pepper, add the onion and leek and saute briefly. Add the sauerkraut, lower the heat and pour in the stock and chili paste, then cover and simmer for 15 mins. Add the beans and simmer for 5 more mins. Season to taste with salt and pepper and sprinkle with chopped parsley to serve.
In slow cooker, add rice, turkey/chicken, onion and celery. In a separate bowl, whisk together broth, flour, garlic, Italian seasoning and pepper; add to slow cooker.
Cover and cook on LOW for 5 hours or until turkey/chicken is cooked through and rice is open.
Serve turkey/chicken stew with fresh parsley.
Remove skim from turkey thighs. Remove bones from meat.
Cut meat into small bite size pieces. Brown turkey on top of stove in oil in a large deep cooking pot. Add onion and water and cook (not boil) until meat is tender but not cooked thoroughly. Add potatoes and carrots. Cook until potatoes are done. Add peas and diced tomatoes. Add Gravy Boat.
Mix/stir until all is brown in color. Mix cornstarch with small amount of water.
Add to bubbling mixture until thick.
You may need more water for a \"loose\" stew. Serves 4.
eaf. Cover and cook the stew for 10 minutes.
Add
egetables are tender.
Add turkey and beans. Cook for five
In a large skillet over medium heat, cook turkey until crumbley & it loses it's pink color.
Add onion, potato, mixed vegetables, and salt & pepper. Stir to combine.
Add water, cover & simmer for 6-8 minutes.
Remove cover & stir in gravy mix.
Simmer stew until gravy begins to thicken & vegetables are tender, stirring as needed.
he ground beef (See sugu recipe).
Sugu should simmer on
arge enough to hold the turkey with two sturdy plastic bags
Heat oven to 350\u00b0.
Cut turkey into cubes.
Heat oil in Dutch oven over medium-high heat.
Place turkey, potatoes (scrub well and leave skins on), carrots, onion and garlic powder in pan. Cook and stir frequently until turkey is no longer pink.
Sprinkle flour over turkey mixture.
Stir 1 minute.
Stir in chicken broth, wine, thyme and pepper; bring to a boil.
Add mushrooms.
Bake, covered, at 350\u00b0 for 25 minutes, or until vegetables are tender. Add chopped parsley and serve.
Serves 6 to 8.
Pour tomatoes and wine into slow cooker. Stir in bouillon cubes, onion flakes, lemon pepper, Italian seasoning, garlic powder, and thyme; add turkey.
Cover and cook on Low for 8 to 10 hours until the turkey meat pulls apart easily.
Heat oven to 350\u00b0.
Cut turkey into 1/2-inch thick slices. Heat oil in Dutch oven over medium heat until oil sizzles.
Put turkey, potatoes, carrots, onion and garlic in pan and cook and stir until turkey is no longer pink (about 10 minutes).
Sprinkle flour over mixture, cook and stir 1 minute; stir in chicken broth, wine, thyme and pepper; bring to a boil and add mushrooms.
Bake, uncovered, for 40 to 50 minutes until vegetables are tender.
Stir in parsley.
Heat oven to 350\u00b0.
Cut turkey breast crosswise into 1/2-inch thick slices.
Heat oil in 6-quart saucepan or Dutch oven, over medium-high heat, until oil sizzles, about one minute.
Place turkey, potatoes, carrots, onion and garlic in pan.
Cook and stir 10 minutes or until turkey is lightly browned.