Crock Pot 8 Hour Turkey Stew


3 cups peeled, cubed Potatoes
2 cups quartered Mushrooms
1 1/2 cups chopped Carrots
1 cup coarsely chopped Onions
2 cloves Garlic, minced
1 teaspoon each ground Thyme and dried Basil
1/2 teaspoon Black Pepper
2 pounds boneless, skinless Turkey breast, cut into 1 inch cubes
2 tablespoons All Purpose Flour
1/2 cup dry White Wine
1/2 cup low-sodium reduced-fat Chicken broth
1 1/2 tablespoons Tomato Paste
1 teaspoon "lite" Worcestershire Sauce
1/4 cup chopped fresh Parsley


Combine the first 8 ingredients in a 3-quart or larger crock pot.
Pat turkey cubes dry and coat with flour. Arrange over top of vegetables.
Mix wine, broth, tomato paste and Worcestershire sauce in a small bowl. Pour
over turkey. Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.

Helpful Hints:

Makes 6 servings
Note: I have omitted the White Wine and just added extra Chicken Broth in
its place. It turned out fine.

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