Hearty Turkey Stew

This savory and satisfying turkey stew combines tender turkey with root vegetables and herbs, infused with Herbs de Provence Olive Oil for Mediterranean flavor. Cranberry Pear Balsamic adds gentle sweetness and tang, making each spoonful hearty, herbaceous, and comforting for chilly evenings.

Herbs de Provence Olive Oil

Cranberry Pear Balsamic Vinegar

Ingredients

1.5 lb Fresh Turkey Breast Tenderloin cut into bite size pieces (or leftover turkey!)
3-4 Tbsp Herbs de Provence Olive Oil
8 small red potatoes, quartered
4 med Carrots, sliced into bite size pieces
2 stalks of celery, chopped
1 lg onion
4-5 cloves of garlic, finely chopped
2 Tbsp Cranberry Pear Balsamic Vinegar
2 Tbsp flour (I use GF)
10 oz Chicken Broth
1 cup dry red wine
1 tsp Thyme leaves
8 oz fresh mushrooms, cut in half (optional)
1 cup chopped fresh parsley
Salt and Pepper to taste

Preparation

1. Heat oven to 350°. Cut tenderloins into ½ inch thick slices.
2. Heat oil in a 5 quart Dutch Oven, or pot that can go from the stove to the oven) over medium high heat.
3. Add turkey, potatoes, carrots, celery, onions, and garlic and cook and stir until turkey is no longer pink. Sprinkle with salt. (If using leftover turkey, cook veggies until the onions are nice and translucent, about 8 minutes, then add in the turkey and combine well.)
4. Sprinkle flour over the turkey mixture. Cook and stir for 1 minute.
   Stir in chicken broth, wine, vinegar, thyme, and pepper. Bring to a boil.
5. If using, add in the mushrooms.
6. Cover and bake in the oven for 45-50 minutes, or until veggies are tender. Stir in the parsley and enjoy!