Chunky Turkey Potatoes and Veggies in Red Wine Sauce
Satisfy your comfort food cravings with this hearty and flavorful recipe for Chunky Turkey Potatoes and Veggies in Red Wine Sauce! Tender chunks of turkey breast are seared to perfection and simmered alongside baby potatoes, carrots, and celery in a rich, aromatic red wine and herb sauce. The addition of tomato paste and chicken stock creates a velvety base, while thyme and rosemary infuse every bite with earthy warmth. A final touch of vibrant peas and fresh parsley brightens the dish, making it as visually appealing as it is delicious. Ready in just over an hour, this one-pot wonder is the perfect centerpiece for a cozy family meal. Whether you’re searching for a protein-packed dinner or a satisfying way to enjoy seasonal veggies, this recipe combines comfort, nutrition, and gourmet flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 600 grams turkey breast, cut into large chunks
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and cut into chunks
- 2 stalks celery stalks, sliced
- 500 grams baby potatoes, halved
- 250 milliliters red wine
- 500 milliliters chicken or turkey stock
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Season the turkey chunks with 1 teaspoon of salt and 1 teaspoon of black pepper, then toss them in the all-purpose flour to coat evenly.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the floured turkey chunks and brown them on all sides, about 5-7 minutes. Remove from the pot and set aside.
In the same pot, sauté the diced onion for 3-4 minutes until translucent, then add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the carrots, celery, and baby potatoes to the pot. Stir well and cook for 5 minutes to slightly soften the vegetables.
Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Stir in the chicken or turkey stock, tomato paste, dried thyme, and dried rosemary. Return the browned turkey chunks to the pot and mix everything well.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 30-35 minutes, stirring occasionally, until the turkey is tender and the potatoes are cooked through.
Stir in the frozen peas and cook for an additional 5 minutes until heated through.
Taste and adjust seasoning with the remaining 1/2 teaspoon of salt if needed.
Garnish with chopped fresh parsley and serve hot. Enjoy your hearty Chunky Turkey Potatoes and Veggies in Red Wine Sauce!
Nutrition Facts
Calories |
2061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5902 mg | 257% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 34.6 g | ||
| Protein | 209.8 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 6126 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
