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Turkey Stew
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3 cups peeled, cubed potatoes
2 cups quartered mushrooms
1 1/2 cups chopped carrots
1 cup coarsly chopped Onions
2 cloves garlic, minced
1 tsp each ground Thyme and dried Basil
1/2 tsp black Pepper
2 lbs boneless, skinless turkey breast, cut into 1" cubes
2 tbl all Purpose flour
1/2 cup dry white Wine
1/2 cup low-sodium reduced-fat Chicken broth
1-1/2 tbl tomato paste
1 tsp "lite" Worcestershire sauce
1/4 cup chopped fresh parsley
Combine the first 8 ingredients in a 3-quart or larger crockpot.
Pat turkey cubes dry and coat with flour. Arrange over top of vegetables. Mix wine, broth, tomato paste and worcestershire sauce in a sm. bowl. Pour over turkey.
Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.
Note: I have omitted the White Wine and just added extra Chicken Broth in its place. It turned out fine.
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