Leftover turkey is just as good as sautéed turkey breast here. The potatoes add heft, while the broccoli adds important vitamins and fiber. This dish can easily be made ahead and reheated.
- 2 tablespoons olive oil
- 1 1/4 pounds skinless, boneless turkey breast, cut into 1-inch chunks
- 1 onion, cut into 1/2-inch chunks
- 1 pound Yukon Gold potatoes, cut into 1-inch chunks
- 4 ounces mushrooms, halved (2 cups)
- 5 cloves garlic, minced
- 1 1/2 cups chicken broth, homemade or canned
- 1/2 teaspoon salt
- 3 cups broccoli florets and thinly sliced stems
- 1/2 cup fat-free or low-fat (1%) milk
- 2 tablespoons flour
1. In a nonstick Dutch oven or flameproof casserole, heat 1 1/2 teaspoons of the oil over medium heat. Add half the turkey and sauté until browned, about 4 minutes. Transfer to a plate. Repeat with another 1 1/2 teaspoons oil and the remaining turkey.
2. Add the remaining 1 tablespoon oil to the pan along with the onion and cook, stirring occasionally, until the onion is lightly browned and soft, about 7 minutes.
3. Stir in the potatoes, mushrooms, and garlic. Add the broth and salt, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are firm-tender, about 10 minutes.
4. Add the broccoli, cover, and cook until the potatoes and broccoli are tender, about 5 minutes.
5. Meanwhile, in a small bowl, whisk the milk into the flour until smooth. Stir the flour mixture into the simmering stew and cook, stirring until the sauce is slightly thickened, about 2 minutes.
Makes 4 servings.
Nutrition per serving: 380 calories, 8g total fat (1g saturated), 89mg cholesterol, 5g dietary fiber, 33g carbohydrate, 43g protein, 570mg sodium.
A good source of: niacin, potassium, riboflavin, selenium, vitamin B12, vitamin B6, vitamin C.