3 Tbs Olive oil
5 medium Carrots, peeled and chopped
1 large Onion, chopped
1 lb Uncooked turkey breast, cut into 1" strips
1 tsp Garlic powder
1/2 tsp Dried parsley
3 Tbs All-purpose flour
8 small Red potatoes, cut into 1/2" cubes,
1 cup Sliced mushrooms
1 cup Turkey stock or chicken broth
1 can Tomato sauce - (8 oz)
1/2 Tbs Chili powder
1 tsp Ground cumin
1/2 Tbs Paprika


Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium heat. Add carrots and onion, and cook until vegetables are tender. Add turkey strips, garlic powder, and parsley, and cook 3 minutes, or until turkey is lightly browned. Stir in flour. Pour mixture into a 3-quart casserole dish. Add potatoes, mushrooms, stock, tomato sauce, chili powder, cumin, and paprika. Bake 45 minutes, or until potatoes are tender and turkey is no longer pink in center. Let stand 5 minutes before serving. This recipe yields 8 to 10 servings.
Comments: This stew is great on cold winter nights. It's a full-course meal. Serve with hot biscuits so that no one misses a drop of the delicious gravy.
Recipe Source: THE EVERYDAY TURKEY COOKBOOK by Franki Papai Secunda (c) 1995 HP Books, New York, NY - 108 pages - $11.00 As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
-02-1997