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Turkey Stew |
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Serves: 4
Print this Recipe
(Guisado de Pavo)
Category: Turkey
Makes 4 to 6 servings
Cook fresh turkey or use leftover turkey for this hearty whole-meal stew. A splash of lime in the stew just before eating is a refreshing touch. Serve with tortillas or crusty rolls, such as the Whole-Wheat Rolls (see Biscuits, Muffins, and Breads).
Basic Cooked Turkey Breast
2 tablespoons olive oil
1 medium white onion, coarsely chopped
4 cloves garlic (large), thinly sliced
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 teaspoon ground cumin
2 medium tomatoes, peeled and chopped
4 cups turkey broth stock, from cooking the turkey, or canned chicken broth
3 medium carrots, peeled and cut into 1/2-inch pieces
3 medium zucchini, trimmed and cut into 1/2-inch pieces
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/4 cup loosely packed chopped fresh cilantro
1 large avocado (Hass variety preferred), peeled and diced
Lime wedges
1. Prepare the turkey breast. Cut the cooked turkey into 1/2-inch cubes. Cover and reserve (there will be about 4 cups). Measure out 4 cups of turkey stock. If more broth is needed, add canned chicken broth to make 4 cups. Set the broth aside.
2. In a large saucepan, heat the oil and cook the onion until translucent, 3 to 4 minutes. Add the garlic, oregano, cumin, and tomatoes. Bring to a boil and cook until the mixture thickens, about 5 minutes. Add the reserved turkey broth, carrots, and zucchini. Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, about 15 minutes.
3. Add the turkey, salt, pepper, and cilantro. Simmer the stew until completely heated through, about 5 minutes. Adjust seasoning. Serve garnished with avocado and lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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