Name: Caribbean Turkey Stew
Ingredients: 1 tablespoon canola oil; 2 Pounds TURKEY THIGHS (skin removed); 3 cups thinly sliced onions; 1 Cup TURKEY BROTH; 1 Can (16 ounces stewed tomatoes, drained); 1 Can (16 ounces black beans, drained); 1 Pound butternut squash (peeled and cut into 1-inch cubes); 1 Pound sweet potatoes (peeled and cut into 1-inch cubes); 1/2 Teaspoon red pepper flakes; 1/2 teaspoon salt; 1/4 Cup sweetened flaked coconut; Assembly :; 2 Medium bananas (sliced); 10 green onions (sliced); 1/2 Cup sweetened flaked coconut; 1 to 2 limes (cut into wedges)

Caribbean Turkey Stew

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Servings

Ingredients

1 tablespoon canola oil
2 Pounds TURKEY THIGHS skin removed
3 cups thinly sliced onions
1 Cup TURKEY BROTH
1 Can 16 ounces stewed tomatoes, drained
1 Can 16 ounces black beans, drained
1 Pound butternut squash peeled and cut into 1-inch cubes
1 Pound sweet potatoes peeled and cut into 1-inch cubes
1/2 Teaspoon red pepper flakes
1/2 teaspoon salt
1/4 Cup sweetened flaked coconut
Assembly :
2 Medium bananas sliced
10 green onions sliced
1/2 Cup sweetened flaked coconut
1 to 2 limes cut into wedges

Instructions

Preparation

Stew :
In 5-quart Dutch oven, over medium-high heat, brown thighs in oil about 3 minutes per side. Remove and set aside
In same pan, saute onions 2 to 3 minutes or until translucent. Add broth, tomatoes, black beans, squash, sweet potatoes, red pepper, salt, 1/4 cup coconut and turkey thighs.
Bring mixture to boil; immediately reduce heat, cover and gently simmer 1 to 1-1/4 hours, or until turkey thighs register 170 degrees F on meat thermometer inserted into thickest portion.
Ten minutes before serving, remove turkey thighs from stew and strip turkey from bones with fork; return turkey strips to stew. Heat throughout.
Assembly :
To serve, spoon stew into bowls and garnish with bananas, green onions and coconut. Squeeze juice of lime over top.
Source: National Turkey Federation