Stew is more than just a thick soup — it’s special. Especially this one. Aromatic, savory and packed to the brim with veggies, this hearty Turkey Vegetable Stew makes a great weeknight dinner any time of the year. Under 300 calories per serving!
1 Hour 15 Minutes
(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
cup all-purpose flour
tablespoon vegetable oil
cups sliced fresh mushrooms
cup chopped carrots
cup chopped onion
cup chopped celery
minced garlic cloves, divided
cup dry white wine
cup tomato paste
tablespoon chopped fresh rosemary
cup chopped fresh Italian parsley
teaspoon finely grated lemon zest
Cube turkey tenderloin and toss in flour. In large saucepan, heat oil over medium-high heat.
Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.
Place tenderloins in hot skillet. Brown on both sides. Add ⅓ cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
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.
Simmer, covered, 25 minutes or until vegetables are tender, stirring occasionally.
Simmer, uncovered, 5 minutes or until thickened.
In small bowl combine parsley, remaining 2 garlic cloves and lemon zest. Sprinkle over turkey stew.