Turkey Mushroom Stew the Editors of Publications International, Ltd.
Makes 4 servings
|1||pound turkey cutlets|
|3||tablespoons butter or margarine|
|1||small onion, thinly sliced|
|2||tablespoons minced green onions with tops|
|1/2||pound mushrooms, sliced|
|2||to 3 tablespoons flour|
|1||cup half-and-half or milk|
|1||teaspoon dried tarragon leaves|
|Black pepper to taste|
|1/2||cup frozen peas|
|1/2||cup sour cream (optional)|
|Puff pastry shells (optional)|
- Place turkey cutlets between two sheets of waxed paper. Lightly pound with flat side of meat mallet to 1/4-inch thickness. Cut into 4X1-inch strips; set aside.
- Melt butter in 5-quart Dutch oven over medium heat. Cook and stir onions in hot butter until soft. Stir in mushrooms; cook 5 minutes more. Remove vegetables with slotted spoon.
- Cook and stir turkey in hot butter in same Dutch oven until almost done. Blend flour into half-and-half until smooth; stir into turkey. Add tarragon, salt and pepper. Return cooked vegetables to Dutch oven; stir in peas. Bring to a boil over medium heat. Reduce heat to low. Cover and simmer 15 to 20 minutes until turkey is fork-tender and peas are heated through. Remove from heat. For richer flavor, stir in sour cream just before serving and serve in puff pastry shells, if desired.
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