1 ½ pounds boneless, skinless turkey cut in bite size
2 tablespoons canola oil
Medium onion, chopped
2 ribs celery, diced
1 teaspoon minced garlic
½ cup dry white wine
8-ounce can tomato sauce
1 teaspoon crumbled, dried oregano
1 teaspoon lemon pepper
6-ounce package sliced mushrooms
2 tablespoons butter
6 slices Texas toast, thawed
In a Dutch oven heat the oil and brown turkey pieces, gradually stirring in onion, celery and garlic. Add white wine and tomato sauce with oregano and lemon pepper. Cover and nestle in well-started coals for one hour or until turkey is tender. (Can also be put in a 325-degree oven or cooked over low heat in a heavy, lidded Dutch oven on a camp stove or galley stove.)
In a nonstick skillet, heat butter and stir-fry mushrooms until nicely browned. Stir into the turkey mixture and serve over Texas toast or another starch such as noodles or rice. Serves 6.
See Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com. Her RV cookbook, Cooking Aboard Your RV, 2nd Edition, is available from the RV Bookstore, (800) 274-9738.