Turkey Mushroom Stew


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
1 teaspoon salt
Black pepper to taste
1/2 cup frozen peas
1/2 cup sour cream (optional)
Puff pastry shells (optional)


  1. 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.
  2. 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.
  3. 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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