teaspoon salt, if desired
teaspoon freshly ground black pepper
cups cooked, chopped JENNIE-O® Premium Basted Bone-In Young Turkey Breast
slices JENNIE-O® Turkey Bacon, cooked according to package directions and chopped
teaspoons minced garlic
(14-ounce) cans chicken broth
cup red wine, if desired
teaspoons dried thyme leaves
pounds small red potatoes, halved
cups baby carrots
cup sliced celery
cup small boiling onions, peeled
cups cremini or button mushrooms, halved
Mist Dutch oven with cooking spray. In plastic bag, combine flour, salt and pepper.
Add turkey, shaking to coat. Add turkey mixture to Dutch oven; cook 2 minutes, stirring occasionally. Transfer to bowl with bacon. Add garlic to Dutch oven; cook 1 minute.
Add broth, wine, and thyme leaves; bring to a boil. Stir in potatoes, carrots, celery, and onions; return to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until vegetables are almost tender.
Add mushrooms, turkey mixture, and bacon. Simmer 10 minutes or until thoroughly heated. Always cook to well-done, 165°F as measured by a meat thermometer.