
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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 |
Directions: In a large frying pan, heat oil over mediium-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 v
eggies 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.
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