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| Turkey-Vegetable Stew Recipe |
Category: Soups
Rating:
N/A
Servings: 9
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Ingredients
1/2 cup all-purpose flour; divided
1 1/2 lb turkey tenderloin; cut in 1 pieces
1 vegetable cooking spray
1 tablespoon vegetable oil
1/2 cup chopped onion
1 lb cubed peeled kohlrabi; (2 cups)
1 1/2 cup coarsely chopped cabbage
1 cup sliced carrot
3/4 lb red potatoes; (6 small)
1 peeled and quartered
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
27 1/2 oz no-salt-added chicken broth; (2 cans)
2 cup small fresh broccoli florets
29 oz no-salt-added whole tomatoes; (2 cans)
1 drained and coarsely chopped
1/2 cup water
1 teaspoon salt
1/4 teaspoon pepper
Cooking Directions:
Place 1/4 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 1/4 cup flour in a bowl. Gradually add 1/2 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: 1-1/2 cups). Recipe By : Cooking Light, Nov/Dec 1994, page 178
soups,stews,and
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