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Volume IV
January 17, 2014

Weekly Home / Recipe Center

Caribbean Turkey Stew

Serving size: 6
Calories per serving: 485

2 pounds turkey thighs (or ground turkey)
1 tablespoon oil
3 cups thinly sliced onions
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 cup sweetened flaked coconut
1 cup turkey broth or reduced-sodium chicken bouillon
1 can (16 oz.) stewed tomatoes, drained
1 can (16 oz.) black beans, drained
1 pound butternut squash, peeled and cut into 1-inch cubes
1 pound sweet potato, peeled and cut into 1-inch cubes
1-2 lime cut into wedges
2 bananas
1 bunch green onions

Heat a saucepan, medium-high heat. Brown turkey thighs in oil, about three minutes each side. Remove and set aside. Using the same saucepan, sauté onions until they're translucent (about two to three minutes). Add the rest of the ingredients to the pan. Bring the stew to a boil, then reduce heat, cover and simmer about an hour and a half. Ten minutes before serving, remove thighs from the mixture and use a fork to strip meat from the bones. Return meat pieces to the stew. Allow the meat to warm. Serve the stew in bowls and garnish with bananas, green onions and coconut. Squeeze a wedge of lime over the top.

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