Southern Brunswick Stew

Name: Southern Brunswick Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Servings
Ingredients: 12 Ounces TURKEY CUTLETS; 1/2 teaspoon salt; 1/4 Teaspoon coarse ground black pepper; 1/2 Teaspoon dried oregano leaves; 1 tablespoon olive oil; 1 Large red bell pepper, seeded and cut in 1/2-inch strips; 2 (14.5-ounce) Cans diced tomatoes; 3-1/2 Cups TURKEY STOCK, or low-sodium chicken broth; 24 Pearl onions, peeled, 2 Medium baking potatoes, peeled, cut into 1-inch pieces; 2 Ears corn, husked, peeled and cut into sections, 1 Medium zucchini squash, sliced

Author:

Jamie Geller Test Kitchens

Publish date:

Mar 25, 2010

55minDuration
45minCook Time
10minPrep Time
ServingsServings

Ingredients

12 Ounces TURKEY CUTLETS
1/2 teaspoon salt
1/4 Teaspoon coarse ground black pepper
1/2 Teaspoon dried oregano leaves
1 tablespoon olive oil
1 Large red bell pepper, seeded and cut in 1/2-inch strips
2 (14.5-ounce) Cans diced tomatoes
3-1/2 Cups TURKEY STOCK, or low-sodium chicken broth
24 Pearl onions, peeled, 2 Medium baking potatoes, peeled, cut into 1-inch pieces
2 Ears corn, husked, peeled and cut into sections, 1 Medium zucchini squash, sliced

Preparation

1 Cut turkey into large pieces by slicing crosswise in 1-inch-thick pieces. Sprinkle turkey with salt, pepper and oregano.
2 Brown turkey in olive oil over medium-high heat in a large stockpot. Cook for approximately 5 minutes on each side. Transfer turkey to a plate.
3 Add red bell pepper to stockpot and sauté for 2 minutes. Return turkey to stockpot and stir in tomatoes and stock/broth. Simmer for 15 minutes.
4 Stir in remaining vegetables and simmer gently for 20-30 minutes or until all vegetables are soft.

Source: National Turkey Federation