4 cups skinless, boneless turkey breast meat
1 medium onion, cut into squares
2 teaspoons vegetable oil
3 cloves garlic, minced
2 cups whole peeled tomatoes, seeded and chopped
1 apple, peeled, cored and chopped
1 cup cooked and sliced potatoes
1 cup vegetable broth
1 (16 ounce) can adapted egg white or substitute
1 cup mashed potatoes
1 tablespoon brown sugar
Saute goose meat in 1/2 cup vegetable oil, for 10 to 12 minutes. Stir in garlic and olive oil, then remove from pan and brown with white vinegar and lemon juice.
Stir beer into pan juices and yellow mustard mixture. Do not allow to steam out. Bring to a boil and then reduce from heat.
Add turkey, tomatoes, apple, potatoes, broth and egg white; continue to simmer for 6 minutes.
Reduce heat to medium low. Cover steaming pan or skillet with foil and fill pan with about 1/2 cup turkey, tomatoes, apple, potatoes, broth, egg white and gravy. Baste each plate of chicken each with gravy mixture.
Remove foil; fan the thick gravy between wooden spoonfuls. Serve chicken with tomato slices and tomato slice salad, if desired.
⭐ ⭐ ⭐ ⭐ ⭐