Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 2 | Scallions; chopped |
| 1 small | Onion; finely chopped |
| 1 | Rib celery; finely sliced |
| 1 | Red bell pepper; seeded, cut into 1 /2-inch cubes |
| 1 | Clove garlic; minced |
| ⅛ teaspoon | Cayenne; (up to 1/4), or to taste |
| 1 teaspoon | Dried thyme |
| 2 cups | Chicken stock |
| 6 ounces | Small red beans or pink beans |
| 10 ounces | Thawed frozen spinach leaves, squeezed dry |
| 10 ounces | Frozen corn kernels; thawed |
| 1 pounds | Boneless skinless turkey breasts, cut into 1 /2-inch cubes |
| ½ cup | Minced parsley |
Over high heat olive oil in a large saucepan. Add scallions, onion, bell pepper and celery. Reduce heat to medium and stir the vegetables around until tender, about 3 minutes. Add garlic, cayenne and thyme and saute for a few seconds.
Add broth, bring liquid to a boil, then add beans, spinach and corn. Cover and simmer gently for 20 minutes to bring flavors together.
Stir turkey and parsley into stew and simmer, uncovered just until turkey is cooked through. Season to taste with salt and pepper. Serve over boiled rice.
Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6637 Posted to MC-Recipe Digest V1 #749 by 4paws@... (Shermeyer-Gail) on Aug 19, 1997