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Name: Turkey Brunswick Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 lb Turkey thighs -; skin; 1 ts Garlic powder; 5 Peppercorns; 1/4 c Dried tart cherries; 1/2 ts Oregano; 6 c Water; enough to cover; 1 cn (14-oz) tomatoes; 1 lg Carrot; 1/2" slices; 1/2 ts Coarsely ground pepper; 1/4 ts Mace; 1 pk (10-oz) frozen lima beans; 2 Bay Leaves; 1 c Wild rice;cooked to package; 1 Stalk celery; cut into 1"; 1 tb Sugar; 1 lg Onion cut in half; quartered; 1 pk (10-oz)-frozen corn; 11 1/2 ts Salt

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INGREDIENTS

1 1/2 lb Turkey thighs -; skin
1 ts Garlic powder
5 Peppercorns
1/4 c Dried tart cherries
1/2 ts Oregano
6 c Water; enough to cover
1 cn (14-oz) tomatoes
1 lg Carrot; 1/2" slices
1/2 ts Coarsely ground pepper
1/4 ts Mace
1 pk (10-oz) frozen lima beans
2 Bay Leaves
1 c Wild rice;cooked to package
1 Stalk celery; cut into 1"
1 tb Sugar
1 lg Onion cut in half; quartered
1 pk (10-oz)-frozen corn
11 1/2 ts Salt

INSTRUCTIONS

In 5-quart saucepan over high heat,bring toa boil thighs,water,bayleaves,peppercorns,parsley and celery. Cover, reduce heat and simmer for 45 minutes. Remove and discard bayleaves and parsley. Remove thighs and allow to cool enough to handle. Remove meat from bones and cut into large chunks. Discard bones. Return turkey to pan along with potato, onion, carrot, tomatoes, corn, lima beans, cherries, sugar, salt, garlic powder, pepper, oregano and mace. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Stir in cooked rice. Serve 2-cup portions in soup bowls with cornbread. Makes 6 servings. Posted to MC-Recipe Digest by Alice Poe on May 3, 1998

NOTES

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Turkey Brunswick Stew

1 1/2 lb Turkey thighs -; skin
1 ts Garlic powder
5 Peppercorns
1/4 c Dried tart cherries
1/2 ts Oregano
6 c Water; enough to cover
1 cn (14-oz) tomatoes
1 lg Carrot; 1/2" slices
1/2 ts Coarsely ground pepper
1/4 ts Mace
1 pk (10-oz) frozen lima beans
2 Bay Leaves
1 c Wild rice;cooked to package
1 Stalk celery; cut into 1"
1 tb Sugar
1 lg Onion cut in half; quartered
1 pk (10-oz)-frozen corn
11 1/2 ts Salt

In 5-quart saucepan over high heat,bring toa boil  thighs,water,bayleaves,peppercorns,parsley and celery. Cover, reduce heat  and simmer for 45 minutes. Remove and discard bayleaves and parsley. Remove  thighs and allow to cool enough to handle. Remove meat from bones and cut  into large chunks. Discard bones. Return turkey to pan along with potato,  onion, carrot, tomatoes, corn, lima beans, cherries, sugar, salt, garlic  powder, pepper, oregano and mace. Bring to a boil; reduce heat and simmer  30 minutes or until vegetables are tender. Stir in cooked rice. Serve 2-cup  portions in soup bowls with cornbread. Makes 6 servings.  Posted to MC-Recipe Digest by Alice Poe <afpoe@swbell.net> on May 3, 1998

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Nutrition

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Serving Size: 1 Serving (418g)
Recipe Makes: 6 Servings

Calories: 255
Calories from Fat: 12 (5%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 9.3mg		0 %
Potassium 879.3mg		23 %
Total Carbohydrate 64.8g		19 %
	Dietary Fiber 11.5g	46 %
	Sugars, other 53.3g
Protein 5.3g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 255

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