Yield: 6 Servings
|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|
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@...>