Hearty White Wine Turkey Stew
Prep Time: 15 min
Cook Time: 1 hr 25 min
Total Time: 1 hr 40 min
- 1/4 cup Filippo Berio Extra Light Olive Oil
- 2 lb boneless, skinless turkey breasts, cut into chunks
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 onion, sliced
- 1 lb cremini or button mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbsp chopped fresh sage
- 1 tbsp chopped fresh rosemary
- 8 cups sodium-reduced chicken broth, divided
- 1 cup dry white wine
- 1⁄4 cup all-purpose flour
- 1 lb sweet potatoes, peeled and cut into chunks
- 1/2 cup peas
- 2 tbsp heavy cream
- 1 tbsp cider vinegar
- 1/4 cup chopped fresh parsley
- Season turkey all over with salt and pepper. Heat half of the oil in large Dutch oven set over medium-high heat; brown turkey in batches, adding more oil as needed, until golden. Using slotted spoon, transfer to plate; set aside.
- In same pan, cook onion, mushrooms, garlic, sage and rosemary for 7 to 10 minutes or until softened. Stir in 1 cup broth, and wine, scraping up any browned bits; bring to boil. Cook, stirring occasionally, for 12 to 15 minutes or until liquid evaporates. Sprinkle flour over vegetables and stir to combine; cook for 2 minutes. Gradually whisk in remaining broth.
- Stir in sweet potatoes; bring to simmer. Return turkey and any accumulated juices to pan. Cook, stirring occasionally, for about 45 minutes or until turkey is very tender and sauce is thickened. Add peas; cook for 2 minutes. Stir in cream and vinegar. Remove from heat. Garnish with parsley.
Tip: Stew can be made up to 3 days ahead, cooled, covered and refrigerated, then warmed gently before serving.