Turkey Stew Island Style
Yield
4 servingsPrep
25 minCook
50 minReady
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
turkey
parts, skinned |
|
| 1 | teaspoon |
paprika
|
|
| 1 | each |
onions
coarsely chopped |
|
| 1 | each |
green bell peppers
coarsely chopped |
|
| 2 | each |
garlic
finely chopped |
|
| 1 | cup |
celery
coarsely chopped |
|
| 19 | ounces |
tomatoes
|
|
| ½ | cup |
mushrooms
sliced |
|
| 1 | cup |
chicken broth
|
|
| 1 | cup |
potatoes
chopped, peeled |
|
| 1 | cup |
green peas
frozen |
|
| 1 | tablespoon |
parsley leaves
dried |
|
| ¼ | teaspoon |
black pepper
ground |
|
| ¼ | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
turkey
parts, skinned |
|
| 5 | ml |
paprika
|
|
| 1 | each |
onions
coarsely chopped |
|
| 1 | each |
green bell peppers
coarsely chopped |
|
| 2 | each |
garlic
finely chopped |
|
| 237 | ml |
celery
coarsely chopped |
|
| 549.1 | ml/g |
tomatoes
|
|
| 118 | ml |
mushrooms
sliced |
|
| 237 | ml |
chicken broth
|
|
| 237 | ml |
potatoes
chopped, peeled |
|
| 237 | ml |
green peas
frozen |
|
| 15 | ml |
parsley leaves
dried |
|
| 1.3 | ml |
black pepper
ground |
|
| 1.3 | ml |
oregano
dried |
|
| 1.3 | ml |
thyme
|
*
|
Directions
Cut turkey parts into bite sized pieces.
In a large skillet or saucepan, combine turkey and paprika.
Cook over medium heat, stirring constantly, about 5 minutes and meat is browned.
Remove turkey and set aside.
Place onions, green pepper, garlic, celery and mushrooms in skillet.
Cook, stirring constantly about 4 minutes and vegetables are tender.
Add tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well.
Add reserved turkey, cooked covered over low heat about 40 minutes or until meat is fork tender.
Serve on hot rice.
