Best Chunky Turkey Potatoes And Veggies In Red Wine Sauce Recipes

Roasted Turkey Tenderloin With Red Potatoes image

Provided by Trixie 2008

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1/2 tablespoon olive oil
1 (1 1/2 lb) turkey breast tenderloins
sea salt and pepper
1 lb baby red potato, quartered
1 shallot, chopped
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 tablespoon fresh tarragon leaves, chopped

Steps:

Preheat oven to 400 degrees F.
Place oil in large baking dish (I use a Misto sprayer). Season Turkey with salt and pepper and place in the center of the dish.
Arrange potatoes around the turkey turn them to coat with oil and then season them with salt and pepper also.
Sprinkle your chopped shallots over the potatoes.
In a small both combine the wine, broth, vinegar and tarragon. Mix well and then pour over the turkey.
Roast for 40 minutes. Let the turkey rest for 10 minutes before slicing.

Chunky Turkey, Potatoes, and Veggies in Red Wine Sauce image

Yield 4 servings

Number Of Ingredients 19

1 1/2 pounds small white boiling potatoes, cut in half
Coarse salt
3 tablespoons extra-virgin olive oil (EVOO)
2 pounds turkey breast cutlets, cut into bite-size chunks
Freshly ground black pepper
2 teaspoons poultry seasoning
2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 cups baby carrots
2 celery ribs, cut into 2-inch lengths
12 cremini (baby portobello) mushrooms, sliced in half if large, left whole if small
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
2 large garlic cloves, chopped
1 rounded tablespoon tomato paste
2 tablespoons all-purpose flour
1 1/3 cups good dry red wine, such as Burgundy (eyeball it; about 1/4 bottle)
2 cups chicken stock or broth
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
Crusty bread, to pass at the table

Steps:

Place the potatoes in a sauce pot and cover with water. Add some salt and bring to a simmer. Cook for 12 minutes, or until fork tender. Drain the potatoes in a colander, then return the potatoes to the pan and let them dry out on the stovetop.
While the potatoes are cooking, preheat a large skillet with high sides or a soup pot over medium-high heat with about 2 tablespoons of the EVOO. Season the turkey cutlets with salt, pepper, and poultry seasoning, add to the hot skillet, and cook until lightly browned, about 3 to 4 minutes. Transfer the turkey to a plate and cover with aluminum foil to keep warm.
Return the skillet to medium-high heat and add the remaining tablespoon of EVOO and the butter. Add the onions, carrots, celery, mushrooms, thyme, garlic, and tomato paste and season with salt and pepper. Cook the veggies, stirring frequently, for 5 to 6 minutes. Sprinkle the vegetables with the flour and continue to cook for 1 minute. Whisk in the red wine and simmer for 2 minutes. Add the chicken stock and continue to simmer the mixture for 4 to 5 minutes, or until thickened. Add the cooked potatoes and the browned turkey pieces and continue to cook for about 2 to 3 more minutes, or until the turkey is cooked through. Add the parsley and taste for seasonings, adjusting with salt and pepper. Serve with the crusty bread.