Ingredients
1
tablespoon olive or vegetable oil
1
medium onion, coarsely chopped (1/2 cup)
2
teaspoons finely chopped garlic
1 1/2
lb turkey breast tenderloins, cut into 1-inch pieces
1/2
teaspoon salt
1/2
teaspoon ground nutmeg
1/4
teaspoon pepper
1
dark-orange sweet potato, peeled and cut into 1-inch pieces (1 1/2 cups)
2
dried bay leaves
4
small red potatoes, cut into eighths (1 1/2 cups)
2
cups Progresso™ chicken broth (from 32-oz carton)
2
cups frozen sweet peas
Preparation
Heat oil in 4 1/2-quart Dutch oven over medium-high heat. Cook onion and garlic in oil 4 to 5 minutes, stirring frequently, until onion is softened.
Sprinkle turkey pieces with salt, nutmeg and pepper. Stir into onion mixture. Cook 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Stir in remaining ingredients except peas. Heat to boiling; reduce heat to medium-low. Cover and cook 18 to 20 minutes or until potatoes are tender.
Stir in frozen peas. Cover and cook 4 to 5 minutes, stirring occasionally, until peas are hot. Remove bay leaves.
