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1. In 5-quart Dutch oven, over medium-high heat, brown thighs in oil about 3 minutes per side. Remove and set aside.
2. 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 simmer 1-1/4 to 1-1/2 hours, or until turkey thighs register 180 degrees F on meat thermometer inserted into thickest portion.
3. Ten minutes before serving, remove turkey thighs from stew and strip turkey from bones with fork; return turkey strips to stew. Heat throughout.
4. To serve, spoon stew into bowls and garnish with bananas, green onions and coconut. Squeeze juice of lime over top.
Republished with permission, National Turkey Federation
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