Martha Stewart Living, August 2001
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Yield
Serves 6
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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
