Turkey Ragout
1 large onion, thinly sliced
2 cloves garlic, minced
8 oz mushrooms, cut into quarters
1/2 tsp dried thyme
1/8 tsp white pepper
2 lbs boneless, skinless, turkey breasts
3 tbsp flour
1/3 cup dry white wine or chicken broth
1 Tbsp tomato paste
salt to taste
In crock, combine onion, garlic, mushrooms, thyme and pepper
Rinse turkey, pat dry and cut into 1-1/2 inch cubes
Coat turkey cubes with flour, arrange on top of onion mixture
Mix wine (or broth) with tomato paste; pour over turkey
Cover, cook on low until turkey is tender when pierced (7-1/2 to 8 hours)
Stir gently to coat turkey with sauce, then season with salt
About 6 servings
Recipe submitted by ~Donna~ V on 1/9/98
'This is from
Sunset Crockery Cookbook
'
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