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Chunky Turkey, Potatoes, and Veggies in Red Wine Sauce

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“Rachael Ray”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Add potatoes to a saucepan; cover with water; add in some salt and bring to a simmer.
  2. 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.
  3. 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.
  4. Season the turkey cutlets with salt, pepper, and poultry seasoning; add cutlets to hot skillet and cook until lightly browned (3-4 minutes).
  5. Transfer cutlets to a plate and cover with foil to keep warm.
  6. Return the skillet to med-high heat; add in the remaining tablespoons olive oil and butter.
  7. Add in onions, carrots, celery, mushrooms, thyme, garlic, and tomato paste; season with salt and pepper.
  8. Cook the vegetables, stirring often, for 5-6 minutes.
  9. Sprinkle the vegetables with flour and continue to cook for 1 minute.
  10. Whisk in the red wine and simmer 2 minutes.
  11. Add in the chicken stock; continue to simmer 4-5 minutes, or until thickened.
  12. Add the cooked potatoes and the browned turkey pieces; continue to cook 2-3 minutes or until the turkey is cooked through.
  13. Add in the parsley; taste for seasoning and adjust.
  14. Serve with crusty bread.

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