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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 |