Total Time
1 Hour 15 Minutes
Serving Size
8 Servings
1
(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
1/2
cup all-purpose flour
1
tablespoon vegetable oil
2
cups sliced fresh mushrooms
1
cup chopped carrots
1
cup chopped onion
1/2
cup chopped celery
4
minced garlic cloves, divided
1
cup dry white wine
1/4
cup tomato paste
1
tablespoon chopped fresh rosemary
1/4
cup chopped fresh Italian parsley
1
teaspoon finely grated lemon zest
1
Cube turkey tenderloin and toss in flour. In large saucepan, heat oil over medium-high heat.
2
Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.
3
Place tenderloins in hot skillet. Brown on both sides. Add 1/3 cup water. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
4
Add mushrooms, carrots, onion, celery and 2 garlic cloves. Cook 5 minutes or until vegetables are softened, stirring occasionally. Add wine, tomato paste and rosemary. Bring to boil. Reduce heat to medium-low.
5
Simmer, covered, 25 minutes or until vegetables are tender, stirring occasionally.
6
Simmer, uncovered, 5 minutes or until thickened.
7
In small bowl combine parsley, remaining 2 garlic cloves and lemon zest. Sprinkle over turkey stew.
Calories
170
Protein
17g
Carbohydrates
14g
Fiber
2g
Sugars
3g
Fat
2.5g
Cholesterol
40mg
Sodium
320mg
Saturated Fat
0.5g