Caribbean Turkey Stew
Recipe from Betty Crocker

Sweet potatoes add fresh flavor to a chunky soup brimming with turkey and vegetables.


Caribbean Turkey Stew

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Servings: 5 servings (1 1/2 cups each)
Prep Time: 20 mins
Total Time: 1 hr
Related Categories: Caribbean Cuisine, More Stews, Stew, Turkey, Turkey Breasts, Turkey Soup
 
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Ingredients
  • 1   tablespoon
    olive or vegetable oil
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  • 1  
    medium onion, coarsely chopped (1/2 cup)
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  • 2   teaspoons
    finely chopped garlic
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  • 1 1/2   lb
    turkey breast tenderloins, cut into 1-inch pieces
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  • 1/2   teaspoon
    salt
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  • 1/2  teaspoon
    ground nutmeg
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  • 1/4   teaspoon
    pepper
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  • 1  
    dark-orange sweet potato, peeled and cut into 1-inch pieces (1 1/2 cups)
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  • 2 
    dried bay leaves
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  • 4 
    small red potatoes, cut into eighths (1 1/2 cups)
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  • 2   cups
    Progresso® chicken broth (from 32-oz carton)
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  • 2   cups
    Green Giant® frozen sweet peas
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Directions
1.
Heat oil in 4 1/2-quart Dutch oven over medium-high heat. Cook onion and garlic in oil 4 to 5 minutes, stirring frequently, until onion is softened.
2.
Sprinkle turkey pieces with salt, nutmeg and pepper. Stir into onion mixture. Cook 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
3.
Stir in remaining ingredients except peas. Heat to boiling; reduce heat to medium-low. Cover and cook 18 to 20 minutes or until potatoes are tender.
4.
Stir in frozen peas. Cover and cook 4 to 5 minutes, stirring occasionally, until peas are hot. Remove bay leaves.

Tip
High Altitude (3500-6500 ft) Thaw peas before adding in step 4.
Nutrition information
Calories 320 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g); Cholesterol 90mg; Sodium 760mg; Total Carbohydrate 34g (Dietary Fiber 6g); Protein 39g. Daily Values: Iron 21%. Exchanges: 2 Starch. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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