3 pounds turkey cutlets, cut into 2-inch strips
salt to taste
freshly ground black pepper
flour for dredging
2 T. olive oil
2 small yellow onions, diced
2 cloves garlic, minced
2 sprigs thyme
1 bay leaf
2 cups red wine (preferably Burgandy)
2 cups diced, canned tomatoes, with their juices
4 cups low-sodium chicken broth
4 large carrots, peeled and cut into 1/2-inch pieces
4 large parsnips, peeled and cut into 1/2-inch pieces
2 large russet potatoes, diced

Season the turkey with salt and pepper. Dredge it in flour and shake off the excess. Heat the olive oil in a heavy soup pot or Dutch oven over medium-high heat. Sear the turkey on all sides. Adjust the heat so that the meat browns well, but does not burn. Add the onions, garlic, thyme and bay leaf and cook 2 minutes more. Add the red wine. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated. . Add the tomatoes with their juices and the chicken broth and bring to a boil. Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour. Add the carrots, parsnips and potatoes and cook until the vegetables are completely tender, about 20 minutes more. (The potatoes will fall apart and thicken the sauce.) Adjust the seasoning with salt and pepper, remove the bay leaf and serve in a deep tureen.

Yield: 8 Servings
Serving Size 1 bowl

Calories: 474
Fat: 5g
Fiber: 6g