Skillet Turkey Stew Recipe
Ingredients
| 1 tablespoon plus | ||
| 1 teaspoon all-purpose flour, divided | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| 10 ounces skinned and boned turkey breast, cut into 1-inch cubes | ||
| Vegetable oil | 2 Teaspoon, divided | |
| 1/2 cup each diced onion, diced celery, and sliced carrot | ||
| Garlic | 1/2 Clove (5gm), mashed | |
| Chicken broth package | 1/2 | |
| Skim milk | 1 Cup (16 tbs) | |
| 6 ounces peeled cooked potatoes, cut into cubes | ||
| Bay leaf | 1/2 | |
| Poultry seasoning | 1/4 Teaspoon | |
Directions
On sheet of wax paper or a paper plate combine 1 tablespoon flour with the salt and pepper; dredge turkey in seasoned flour to coat.
In 9- or 10-inch nonstick skillet heat 1 1/2 teaspoons oil; add turkey cubes and saute until browned on all sides.
Remove turkey from skillet; set aside.
In same skillet heat remaining 1/2 teaspoon oil; add onion, celery, carrot, and garlic and saute, stirring constantly, until vegetables are tender.
Sprinkle remaining 1 teaspoon flour and the broth mix over vegetables, stirring quickly to combine; cook for 1 minute.
Gradually stir in milk and, stirring constantly, bring to a boil.
Reduce heat and let simmer until mixture thickens.
Stir in turkey, potatoes, bay leaf, and poultry seasoning and cook until heated; remove bay leaf before serving.
In 9- or 10-inch nonstick skillet heat 1 1/2 teaspoons oil; add turkey cubes and saute until browned on all sides.
Remove turkey from skillet; set aside.
In same skillet heat remaining 1/2 teaspoon oil; add onion, celery, carrot, and garlic and saute, stirring constantly, until vegetables are tender.
Sprinkle remaining 1 teaspoon flour and the broth mix over vegetables, stirring quickly to combine; cook for 1 minute.
Gradually stir in milk and, stirring constantly, bring to a boil.
Reduce heat and let simmer until mixture thickens.
Stir in turkey, potatoes, bay leaf, and poultry seasoning and cook until heated; remove bay leaf before serving.
Chef
