TURKEY STEW
3 cups peeled, cubed potatoes
2 cups quartered mushrooms
1-1/2 cups chopped carrots
1 cup coarsely chopped onions
2 cloves garlic, minced
1 tsp each ground Thyme and dried Basil
1/2 tsp black pepper
2 lbs boneless, skinless turkey breast, cut into 1" cubes
2 tbl All Purpose flour
1/2 cup dry white wine
1/2 cup low-sodium reduced-fat chicken broth
1-1/2 tbl tomato paste
1 tsp "lite" Worcestershire sauce
1/4 cup chopped fresh parsley
Combine the first 8 ingredients in a 3-quart or larger crockpot. Pat turkey cubes dry and coat with flour. Arrange over top of vegetables. Mix wine, broth, tomato paste and Worcestershire sauce in a small bowl. Pour over turkey. Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.
