Hearty Turkey Stew

Ingredients

• 1 1/4 lbs turkey breast tenderloins
• 4 tbs olive oil
• 8 small red potatoes, quartered
• 4 med. carrots, sliced 1/2-inch thick
• 1 lg. onion, chopped
• 4 cloves garlic, chopped
• 2 tbs flour
• 1 (10 3/4 ounce) can chicken broth
• 1 cup red wine
• 1 tsp thyme leaves
• 1/2 tsp pepper
• 8 ounces fresh mushrooms, halved
• 1 cup chopped fresh parsely

Directions

Heat oven to 350°. Cut turkey into 1/2-inch thick slices. Heat oil in 5-quart Dutch oven over medium-high heat until oil sizzles, about 1 minute. Place turkey, potatoes, carrots, onion and galic in pan. Cook and stir frequently until turkey is no longer pink, about 10 minutes. Sprinkle flour over turkey mixture. Cook and stir for 1 minute. Stir in chicken broth, wine, thyme, and pepper; bring to a boil. Add mushrooms. Bake uncovered at 350 for 45 to 50 minutes or until vegetables are tender. Stir in parsely.