Chunky Turkey Potatoes And Veggies In Red Wine Sauce Recipes

CHUNKY TURKEY-VEGETABLE SOUP

Steps:

• In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.
• Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.
• Stir in turkey; add escarole in 2 batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.

TURKEY-POTATO CHOWDER RECIPE

Steps:

• Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
• Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
• Ladle into soup bowls; garnish with crumbled bacon.

GROUND TURKEY AND RED POTATO VEGGIE SOUP

Steps:

• Combine chicken broth, water, zucchini, corn, carrots, potatoes, celery, peas, and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes.
• Heat oil in a skillet over medium-high heat. Add turkey; cook and stir, breaking it up into small pieces, until browned, 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt, cumin, coriander, and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt, tomato paste, and bay leaves. Reduce heat to low and simmer soup until vegetables are soft, about 1 hour.
• Stir rice into the soup; simmer until tender, about 15 minutes more. Portion soup into bowls and top each with cilantro.

CHUNKY TURKEY, POTATOES, AND VEGGIES IN RED WINE SAUCE

Steps:

• Place the potatoes in a sauce pot and cover with water. Add some salt and bring to a simmer. Cook for 12 minutes, or until fork tender. Drain the potatoes in a colander, then return the potatoes to the pan and let them dry out on the stovetop.
• While the potatoes are cooking, preheat a large skillet with high sides or a soup pot over medium-high heat with about 2 tablespoons of the EVOO. Season the turkey cutlets with salt, pepper, and poultry seasoning, add to the hot skillet, and cook until lightly browned, about 3 to 4 minutes. Transfer the turkey to a plate and cover with aluminum foil to keep warm.
• Return the skillet to medium-high heat and add the remaining tablespoon of EVOO and the butter. Add the onions, carrots, celery, mushrooms, thyme, garlic, and tomato paste and season with salt and pepper. Cook the veggies, stirring frequently, for 5 to 6 minutes. Sprinkle the vegetables with the flour and continue to cook for 1 minute. Whisk in the red wine and simmer for 2 minutes. Add the chicken stock and continue to simmer the mixture for 4 to 5 minutes, or until thickened. Add the cooked potatoes and the browned turkey pieces and continue to cook for about 2 to 3 more minutes, or until the turkey is cooked through. Add the parsley and taste for seasonings, adjusting with salt and pepper. Serve with the crusty bread.

CHUNKY TURKEY, POTATOES, AND VEGGIES IN RED WINE SAUCE

Steps:

• Add potatoes to a saucepan; cover with water; add in some salt and bring to a simmer.
• Cook for 12 minutes or until fork tender; drain potatoes in a colander, then return the potatoes to the pan and let them dry out on the stovetop.
• While potatoes are cooking, preheat a large skillet with high sides or a soup pot over med-high heat with about 2 tablespoons olive oil.
• Season the turkey cutlets with salt, pepper, and poultry seasoning; add cutlets to hot skillet and cook until lightly browned (3-4 minutes).
• Transfer cutlets to a plate and cover with foil to keep warm.
• Return the skillet to med-high heat; add in the remaining tablespoons olive oil and butter.
• Add in onions, carrots, celery, mushrooms, thyme, garlic, and tomato paste; season with salt and pepper.
• Cook the vegetables, stirring often, for 5-6 minutes.
• Sprinkle the vegetables with flour and continue to cook for 1 minute.
• Whisk in the red wine and simmer 2 minutes.
• Add in the chicken stock; continue to simmer 4-5 minutes, or until thickened.
• Add the cooked potatoes and the browned turkey pieces; continue to cook 2-3 minutes or until the turkey is cooked through.
• Add in the parsley; taste for seasoning and adjust.
• Serve with crusty bread.

THICK & CHUNKY TOMATO SAUCE WITH VEGGIES (CROCK POT)

Steps:

• Heat oil in a large deep heavy bottom pot over medium high heat.
• Add next 7 ingredients and saute till almost tender about 10 minutes stirring frequently.
• Transfer to a large crock pot add tomatoes, dried seasoning, sugar, salt, and pepper.
• Cook for 5-6 hours on high stirring ever so often.
• If it starts to stick to bottom turn to low or finish by adding the fresh herbs.
• If you`re not around to stir cook on low till desired thickness.

CHUNKY TURKEY VEGETABLE SOUP

Steps:

• In a large saucepan, combine the broth, lima beans, potato, carrot, celery and onion. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add turkey and pasta; cook until heated through. Stir in parsley.

POTATOES IN RED WINE WITH ROSEMARY

Steps:

• Scrub potatoes. Do not peel; slice in food processor.
• Heat nonstick pan large enough to hold all the ingredients, until it is very hot. Reduce heat to medium high. Add oil, and cook potatoes, turning often to brown on both sides.
• Chop onion, and add to potatoes as they cook.
• Chop rosemary leaves, and stir into potato mixture.
• When potatoes are brown, reduce heat to simmer. Add the wine and vinegar, and season with salt and pepper. Cover, and cook until potatoes and onions are soft.