Turkey-vegetable stew
6 Servings
Ingredients
| Quantity | 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 |
Directions
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@...>