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Caribbean Turkey Stew

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