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Ingredientes
- 1 tbsp. salad oil
- 4 lbs. turkey thighs, drumsticks, or possibly hindquarters
- 2 lg. onions, minced
- 2 lg. cloves garlic, chopped or possibly pressed
- 1 c. dry red wine or possibly regular-strength chicken broth
- 1 (10 3/4 ounce.) can condensed mushroom soup
- 1 teaspoon dry basil
- 1 teaspoon thyme leaves
- 1 teaspoon rubbed sage
- 1 tbsp. Dijon mustard
- 8 sm. whole carrots
- 8 sm. thin-skinned potatoes
- 8 sm. boiling onions
- 3 tbsp. cornstarch
- 3 tbsp. water
- Salt (to taste)
- Pepper (to taste)
Direcciones
- In a large frying pan, heat the oil over medium-high heat. Add in the turkey pcs and cook till browned on all sides; remove pcs as they are browned and arrange them in a 6- to 8-qt casserole or possibly Dutch oven.
- To the frying pan, add in the onions, and garlic; cook till onion is limp. Then add in the wine, soup, basil, thyme, sage, and mustard. Bring to a boil, stirring often, then pour over the turkey. Cover and bake in a 325 degree oven or possibly simmer slowly on top of the range for 1 hour.
- Add in to the pan the carrots, potatoes, and onions, pushing vegetables down into the liquid. Return to the oven or possibly continue simmering about 1 hour or possibly till meat and vegetables are tender.
- With a slotted spoon, lift the vegetables and meat out onto a serving plate; cover and keep hot. Skim fat from cooking liquid, then add in a mix of the cornstarch and water, blended till smooth; cook, stirring, till it boils and thickens. Season to taste with salt and pepper.
- Spoon a small amount of sauce over meat; pass remaining sauce at the table. Make about 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 12 servings | |
| Calories 292 | |
| Calories from Fat 94 | 32% |
| Total Fat 10.5g | 13% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 1891mg | 79% |
| Potassium 685mg | 20% |
| Total Carbs 16.52g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.78g | 5% |
| Protein 28.45g | 46% |
