Rustic Turkey Stew

For a second Jennie - O Recipe I'm passing along a recipe for Rustic Turkey Stew. Made with JENNIE-O® Premium Basted Bone-In Young Turkey Breast and JENNIE-O® Turkey Bacon along with Red Potatoes, Carrots, Onions, Celery, Spices, and more! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch in 2019!  https://www.jennieo.com

Rustic Turkey Stew
INGREDIENTS

3 tablespoons flour
½ teaspoon salt, if desired
½ teaspoon freshly ground black pepper
2 cups cooked, chopped JENNIE-O® Premium Basted Bone-In Young Turkey Breast
4 slices JENNIE-O® Turkey Bacon, cooked according to package directions and chopped
2 teaspoons minced garlic
2 (14-ounce) cans chicken broth
⅓ cup red wine, if desired
2 teaspoons dried thyme leaves
1¼ pounds small red potatoes, halved
2 cups baby carrots
1 cup sliced celery
1 cup small boiling onions, peeled
2 cups cremini or button mushrooms, halved

DIRECTIONS

1) Mist Dutch oven with cooking spray. In plastic bag, combine flour, salt and pepper. Add turkey, shaking to coat. Add turkey mixture to Dutch oven; cook 2 minutes, stirring occasionally. Transfer to bowl with bacon. Add garlic to Dutch oven; cook 1 minute.
2) Add broth, wine, and thyme leaves; bring to a boil. Stir in potatoes, carrots, celery, and onions; return to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until vegetables are almost tender. Add mushrooms, turkey mixture, and bacon. Simmer 10 minutes or until thoroughly heated. Always cook to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 18g
Carbohydrates 28g
Fiber 4g
Sugars 6g
Fat 4.5g
Cholesterol 30mg
Sodium 720mg
Saturated Fat1. 5g
https://www.jennieo.com/recipes/148-rustic-turkey-stew

Baked Jennie - O Whole Turkey Breast w/ Cut Green Beans and New Potatoes,...

Dinner Tonight: Baked Jennie - O Whole Turkey Breast w/ Cut Green Beans and New Potatoes, Mini ears of Sweet Corn, and Whole Grain Bread

Another chilly morning to start but it turned into a sunny Spring Day, had a high in the 50's. Ran a couple of errands for Mom and back home for the day. Took the 4 wheel cart out for a spin down by the neighborhood lake, be fishing before long! For dinner tonight, Baked Jennie - O Whole Turkey Breast w/ Cut Green Beans and New Potatoes, Mini ears of Sweet Corn, and Whole Grain Bread.









Yesterday I believe I said the Turkey Breast weighed 1.79 lb. but it weighs 4.79 lb. First time I prepared a Jennie - O Fresh Premium Basted Young Turkey Breast. I seen this at Walmart while there yesterday so I thought I would give it a try. I originally thought about having it for Easter but my Mom wanted Veal Shoulder instead, as I always say "What Mom wants my Mom gets".

To prepare it, as all Jennie - O Turkey products, was very easy. Preheat your oven to 325°F. Place the turkey breast on rack in shallow pan. Roast at 325°F. approximately 30 minutes per pound, or until meat thermometer inserted into the thickest part of the breast registered 170°F. (Juices should run clear). Let turkey breast stand for 15 minutes before carving and enjoy! it took about 3 hours to get done and it was worth the wait! It came out moist, well-seasoned, and delicious! Really some fine tasting Turkey. I would highly recommend giving this a try. More than enough for three of us and plenty of leftovers for some Turkey Sandwiches.








Mom and Dad are big on the side dishes so for one side I prepared some Del Monte Cut Green Beans and New Potatoes. Very good Del Monte Product, combines two of my favorites, Green Beans and New Potatoes. Just heat and serve. I also boiled some Green Giant Mimi Ears of Sweet Corn. Also opened up a small can of Jellied Cranberry and prepared a box of Stove Top Low Sodium Turkey Stuffing. It's your basic Thanksgiving Day Dinner! Fantastic Meal tonight, everyone enjoyed it. For dessert later a bowl of Breyer's Low Carb Vanilla Bean Ice Cream.

Jennie - O Premium Basted Bone-In Young Turkey Breast


Product Features:
* Gluten Free
* Preseasoned

Cooking Instructions:
PROPER HANDLING RECOMMENDATIONS:
Refrigerate at 28-36°F. or freeze to 0°F. or lower.
Thaw in refrigerator for 1-2 days, or place wrapped turkey breast in sink with cold water.
Change water frequently and allow 1/2 hour per pound to thaw.
Refrigerate after thawing.
Remove neck and giblets - These may be used to prepare giblet gravy or stuffing.

TO ROAST:
Preheat oven to 325°F.
Place turkey breast on rack in shallow pan.
Roast at 325°F. approximately 30 minutes per pound, or until meat thermometer inserted into the thickest part of the breast registers 170°F. Juices should run clear.
Let turkey breast stand 15 minutes before carving.

APPROXIMATE OVEN ROASTING TIME AT 325°F:
Weight 4 to 5-1/2 lbs, Cooking time 2-1/2 to 3 hrs, Weight 5-1/2 to 8 lbs, Cooking time 3 to 3-1/2 hrs.



Nutritional Information
Serving Size 140 g Total Carbohydrates 5 g
Calories 155 Dietary Fiber 0 g
Calories From Fat 50 Sugars 1 g
Total Fat 5.0 g Protein 20 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 55 mg Iron 4%
Sodium 660 mg Calcium 4%
Ingredients
WITH RIBS, BACK PORTION, WING, PORTION AND NECK SKIN, SOLUTION INGREDIENTS: TURKEY BROTH, SALT, SUGAR, SODIUM PHOSPHATE, FLAVORING.


- See more at: http://www.jennieo.com/products/98-Premium-Basted-Bone-In-Young-Turkey-Breast#sthash.yvaRs7rF.dpuf