Turkey stew island style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Turkey parts, skinned |
| 1 | teaspoon | Papkrika |
| 1 | each | Onion, coursely chopped |
| 1 | each | Green pepper, coarsely chop |
| 2 | eaches | Garlic, finely chopped |
| 1 | cup | Coarsely chopped celery |
| 19 | ounces | Tomatoes |
| ½ | cup | Sliced mushrooms |
| 1 | cup | Chicken stock |
| 1 | cup | Peeled chopped potatoes |
| 1 | cup | Frozen green peas |
| 1 | tablespoon | Dried parsley |
| ¼ | teaspoon | Ground pepper |
| ¼ | teaspoon | Dried oregano |
| ¼ | teaspoon | Thyme |
Directions
Cut turkey parts into bite sized pieces. In a large skillet or saucepan, combine turkey paprika. cook over medium heat, stirring constantly, about 5 minutes and meat is browned. Remove turkey and set aside.
Place onions, green pepper, garlic, celery and mushrooms in skillet.
Cook, stirring constantly about 4 minutes and vegetables are tender.
Add tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add reserved turkey, cooked covered over low heat about 40 minutes or until meat is fork tender. Serve on hot rice.