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1-10 Minutes
10-30 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Turkey / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 4 |
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Directions: In a large frying pan, heat oil over medium-high heat. Add the turkey pieces and cook until browned on all sides; remove pieces as they are browned and arrange them in a 6-8 quart casserole dish.
To the frying pan, add the onions and garlic, cook until onion is limp. Then add the sine, broth, soup, basil, thyme, sage and mustard. Bring to a boil, stirring often then pour over the turkey. Cover and bake at 325 for 1 hour.
Add to the pan the carrots, potatoes and onions, pushing the vegetables down into the liquid. Return to the oven or continue simmering about 1 hour or until meat and vegetables are tender.
With a slotted spoon lift the meat and veggies onto a serving plate; cover and keep warm. Skim the fat from the cooking liquid, then add a mixture of the cornstarch and water, blended until smooth; cook, stirring until it boils and thickens. Seasons to taste with salt and pepper.
| Ingredients:
489/10000 Pound(s) corn starch
4 potatoe
4 carrot
1/2 dijon mustard
1/2 thyme
1/2 rubbed sage
1/12 Ounce(s) basil leaves
1 Can(s) cream of mushroom soup
4 Ounce(s) chicken broth
4 Ounce(s) red cooking wine
1 Pound(s) garlic
1 onion
2 Pound(s) turkey
1/2 Tablespoon(s) salad oil
59/629 Cup(s) water |
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