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    Crockpot 8 Hour Turkey Stew
SUBMITTED BY:  susan PHOTO BY: susan
Category: Stews

   RECIPE RATING:

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INGREDIENTS
Makes 6 servings
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 tsp each ground Thyme and dried Basil
1/2 tsp Black Pepper
2 lbs boneless, skinless Turkey breast, cut into 1' cubes
2 tbsp All Purpose Flour
1/2 cup dry White Wine
1/2 cup low-sodium reduced-fat Chicken broth
1 1/2 tbsp Tomato Paste
1 tsp 'lite' Worcestershire Sauce
1/4 cup chopped fresh Parsley

DIRECTIONS
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 sm. 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.
REVIEWS
  Reviewed on Mar. 13, 2010 by Christian
I created this one exact with the exception of turkey. I used chicken instead. A bit too herbal for my taste.
  Reviewed on Nov. 23, 2009 by Alexis
Yes - this was a great recipe! Everyone enjoyed it
  Reviewed on Oct. 21, 2009 by irene
This worked well. I ended up making it differently because of available ingredients; chicken, no onions, tomato juice (doubled); it was delicious. Coating the meat with flour kept it from lumping.
  Reviewed on Apr. 22, 2009 by zombinate
This was really solid. I also made this with a mix of turkey and chicken, which was also very nice. Reheats well too, so makes for a good "brown bag" lunch at work.

 
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