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Vermont Stew

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Submitted by bodido

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 ½ 680.4
POUNDS G TURKEY
boneless, cut into walnut sized pieces
1 1
LARGE LARGE ONIONS
peeled and diced
12 346.8
OUNCES ML/G NEW POTATOES
peeled, and cut into 1 inch cubes
1 1
EACH EACH GREEN BELL PEPPERS
seeded and, diced
14 404.6
OUNCES ML/G ITALIAN PLUM (ROMA) TOMATOES
drained
½ 2.5
TEASPOON ML THYME
freeze-dried *
½ 2.5
TEASPOON ML OREGANO
freeze-dried
6 173.4
OUNCES ML/G CORN
kernels *
1 15
TABLESPOON ML VEGETABLE OIL

Directions

Heat the oil in a flameproof casserole and fry the turkey pieces until golden brown.

Add the onions, potatoes and pepper.

Mix in the tomatoes, breaking them up slightly with a fork.

Add the herbs and enough water just to cover the turkey.

Simmer on top of the stove or in an oven preheated to gas mark 350℉ (180℃) for 45 minutes.

Season generously then add sweetcorn.

If the sauce is very thin, dissolve a teaspoon of cornflour in a little water and stir it into the casserole.

Bring gently to the boil until the sauce thickens.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 345g (12.2 oz)
Amount per Serving
Calories 406 35% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 115mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 102g
Vitamin A 15% Vitamin C 67%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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