Turkey-vegetable stew

Yield: 6 Servings

Measure Ingredient
½ cup All-purpose flour; divided
1½ pounds Turkey tenderloin; cut in 1" pieces
Vegetable cooking spray
1 tablespoon Vegetable oil
½ cup Chopped onion
1 pounds Cubed peeled kohlrabi; (2 cups)
1½ cup Coarsely chopped cabbage
1 cup Sliced carrot
¾ pounds Red potatoes; (6 small)
Peeled and quartered
½ teaspoon Dried thyme
½ teaspoon Dried sage
27½ ounce No-salt-added chicken broth; (2 cans)
2 cups Small fresh broccoli florets
29 ounces No-salt-added whole tomatoes; (2 cans)
Drained and coarsely chopped
½ cup Water
1 teaspoon Salt
¼ teaspoon Pepper

Place ¼ cup flour in a large zip-top heavy-duty plastic bag. Add turkey; seal bag, and shake to coat.

Coat a Dutch oven with cooking spray; add vegetable oil, and place over medium-high heat until hot. Add the turkey and onion; cook 6 minutes or until turkey loses its pink color. Add kohlrabi and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Add broccoli and tomatoes; cook, uncovered, 5 minutes or until broccoli is tender.

Place remaining ¼ cup flour in a bowl. Gradually add ½ cup water, stirring with a wire whisk until blended, and add to stew. Stir in salt and pepper. Cook over medium heat for 5 minutes or until thickened, stirring frequently. Yield: 9 cups (serving size: 1-½ cups).

Recipe By : Cooking Light, Nov/Dec 1994, page 178 Posted to Digest eat-lf.v096.n177 Date: Sat, 05 Oct 1996 00:13:46 -0400 From: "Sharon L. Nardo" <snardo@...>

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