Turkey and Vegetable Stew

Because turkey doesn't need to tenderize like beef, this stew can be ready to eat in about 45 minutes.

1 teas. / 10 ml Watkins Garlic & Parsley Grapeseed Oil
1 Lb. / 454 g Boneless Turkey Breast or Tenderloin, cut into 1-inch / 2.5 cm pieces
1 Package (1 Lb. / 454 g) Frozen Stew Vegetables (potatoes, onions, celery and carrots)
8 Oz. / 227 g Fresh Mushrooms, sliced in half
1 Cup / 250 ml Water
3 Tbsp. / 45 ml Watkins Onion Soup Base
1 teas. / 5 ml Watkins Soup & Vegetable Seasoning
1/2 teas. / 2.5 ml Watkins Garlic Powder Granules
1/2 teas. / 2.5 ml Watkins Sage

Heat grapeseed oil in large saucepan or Dutch oven over high heat until hot. Add turkey; cook and stir until browned. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 to 45 minutes or until vegetables are tender. Makes 4 hearty servings.

Nutritional Information per serving:
Calories-310, Protein-39 g, Carbohydrates-24 g, Sodium-620 mg, Fat-7 g, Saturated Fat-1 g, Cholesterol-79 mg, Dietary Fiber-3 g

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