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Ingredients
2 tsp vegetable oil
½ cup chopped onion
1 garlic clove, minced
5 ounces ground turkey
1 tbsp all-purpose flour
Water
1 tbsp plus 1 tsp dry red table wine
1 packet instant beef broth and seasoning mix
1 tbsp chopped fresh parsley
2/3 cup potato flakes (instant mashed potatoes)
1 tsp butter
Method
In 10-inch nonstick skillet heat oil; add onion and garlic and cook
over high heat, stirring frequently, until onion is translucent, about
1 minute.
Add turkey, reduce heat to medium-high, and cook, stirring
with a wooden spoon to break up large pieces, until turkey is no longer
pink, about 6 minutes.
Sprinkle flour over turkey mixture and stir
quickly to combine; cook, stirring constantly, for 1 minute.
Add ¼ cup
water, the wine and broth mix and cook over high heat until mixture
comes to a boil.
Stir in parsley, reduce heat to medium-low and let
simmer for 3 minutes.
While turkey mixture simmers prepare potatoes.
Using a fork, in small
mixing bowl combine potato flakes, 2/3 cup boiling water, and the
butter and mix until light and fluffy.
Prepare broiler.
Transfer turkey mixture to 1-quart flameproof
casserole; top with potato mixture and spread over casserole.
Broil
until potato mixture is golden brown, about 2 minutes.
MAKES 2 SERVINGS.
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