Ingredients
1 tablespoon unsalted butter
1 red onion, cut into 1/2-inch dice
2 cloves garlic, minced
1 carrot, peeled and cut into 1/2-inch dice
1 medium Idaho potato (about 9 ounces)
3 assorted bell peppers, seeds removed, cut into 1/2-inch dice
6 ounces button mushrooms, stems trimmed, cut into 1/2-inch pieces
8 ounces ground turkey
2 tablespoons all-purpose flour
1/4 cup dry sherry
Homemade or low-sodium canned chicken stock, skimmed of fat
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chile powder
1/4 teaspoon paprika
2 tablespoons finely chopped fresh flat-leaf parsley
6 large eggs (optional), poached or “fried” in a nonstick skillet with cooking spray
Preparation
Heat butter in a large nonstick saute pan over medium-high heat. Add onion, garlic, and carrot. Peel potato, and then cut into 1/2-inch dice. Add to pan. Cook until vegetables soften and begin to brown, 6 to 7 minutes.
Reduce heat to medium; add bell peppers and mushrooms, and cook until vegetables are just tender, 8 to 10 minutes.
Add turkey; saute until cooked through. Sprinkle with flour; stir to combine.
Add sherry; scrape any browned bits from pan. Cook until most liquid has evaporated. Add stock, salt, black pepper, chile powder, and paprika; bring to a boil. Reduce to a simmer; cook until liquid thickens and reduces by half. Stir in parsley. Serve hot, topped with egg if using.
