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Caribbean Turkey Stew

Recipes » Soups, Stews and Chili » Stews

A heart-warming mix of flavor

Yield: 6 Ready in 45 minutes

Cuisine: LatinMain Ingredient: Turkey

(3, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

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Original recipe makes 6

2 PoundsTURKEY THIGHS; skin removed

1 TablespoonVegetable oil

3 Cupsonions; thinly sliced

1 CupTURKEY BROTH

1 16-oz canstewed tomatoes; drained

1 16-oz canblack beans; drained

1 Poundbutternut squash; peeled and cut into 1-inch cubes

1 Poundsweet potatoes; peeled and cut into 1-inch cubes

1/2 TeaspoonRed pepper flakes

1/2 TeaspoonSalt

1/4 Cupsweetened flaked coconut

Condiments

2 Mediumbananas; sliced

10 green onions; sliced

1/2 Cupsweetened flaked coconut

Caribbean Turkey Stew Preparation

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.