Caribbean Turkey Stew

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Caribbean Turkey Stew

Post by pstarkoski on Tue Feb 17, 2009 6:46 am

From: kcdelight419 (Original Message)Sent: 2/2/2005 3:49 PM
Caribbean Turkey Stew

2 lbs turkey thighs skin removed
1 Tbs oil
3 cups onion thinly sliced
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 cup sweetened flaked coconut
1 cup turkey broth
1 Can (16 ounces) stewed tomatoes drained
1 Can (16 ounces) black beans drained
1 lb butternut squash peeled and cut into 1-inch cubes
1 lb sweet potatoes peeled and cut into 1-inch cubes
2 Medium bananas sliced
10 Green onions sliced
1/2 cup sweetened flaked coconut
1 to 2 Limes cut into wedges

In 5-quart saucepan, over medium-high heat, brown thighs in oil
about 3 minutes per side. Remove and set aside.

In same saucepan, saute onions 2 to 3 minutes or until translucent.

Add red pepper, salt, coconut, broth, tomatoes, black beans,
squash, sweet potatoes and turkey thighs. Bring mixture to boil;
reduce heat, cover and simmer 1-1/4 to 1-1/2 hours, or until turkey
thighs register 180-185 degrees F. on meat thermometer inserted
into thickest portion.

Ten minutes before serving, remove turkey thighs from stew and
strip meat from bones with fork; return meat strips to stew. Heat
throughout.

To serve, spoon stew into bowls and garnish with bananas, green
onions and coconut. Squeeze juice of lime over top.

Servings: 6



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