Oven-Roasted Turkey Stew
-3 large carrots
-2 celery ribs
-1/2 yellow onion
-2 (4-ounce) cans mushroom pieces & stems, drained
-12- to 16-ounce turkey tenderloin, thawed
-1 can condensed cream of chicken soup
-1 cup chicken stock
-4 tablespoons orange juice
Begin by preheating oven to 400 degrees. Chop 3 large carrots and 2 celery ribs into fine pieces.
Place vegetables in a 9″x12″ glass baking dish. Sliver half of a yellow onion into extremely thin strands and add to the vegetables.
Next, drain 2 small cans of mushroom stems & pieces and add to the casserole dish.
Hollow out a section in the middle of the vegetable casserole large enough to hold a thawed, 1-lb. turkey tenderloin. Place meat in center of dish and let vegetables pile around it.
Using a spoon, empty one can of condensed cream of chicken soup by placing large dollops on and around the meat and vegetables.
Pour 1 cup chicken stock (or broth) over the mixture and squeeze (or pour) about 4 tablespoons orange juice over the dish.
Spread the now-wet dollops of condensed soup lazily over the top of the casserole.
Place uncovered casserole in oven and bake approximately 45 minutes, or until meat thermometer reaches a minimum of 160 degrees.
Remove from oven, slice meat and allow to cool about 5 minutes before serving. Pile creamy vegetable mixture on and around tenderloin medallions.