Caribbean Turkey Stew Recipes

CARIBBEAN TURKEY STEW

Steps:

• 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.
• 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.
• 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.
• Stir in frozen peas. Cover and cook 4 to 5 minutes, stirring occasionally, until peas are hot. Remove bay leaves.

JAMAICAN BROWN STEW TURKEY NECK

Steps:

• Wash the meat as per Caribbean custom (see notes section) and dry it off completely.
• In a large bowl, add the turkey neck, all purpose seasoning, black pepper, ginger, paprika and onion powder/granules (if you are using) and browning sauce..
• Use your hands to thoroughly coat each piece of turkey neck.
• Now fold in the onion, garlic, pimento and carrots.
• Wrap the bowl in saran (cling film) and refrigerate overnight or for 3 hours.
• On medium heat, add oil to your skillet, scrap the onions, carrots etc... off the meat and proceed to sear and seal the meat (this will take about 10 minutes or so).
• Add the ingredients that were in the bowl (onion, garlic, carrots and pimento) and cook the onions until they are soft.
• Transfer everything from the skillet into your crockpot.
• Pour in your stock/water Stir in the tomato, hot sauce, another 2 tbsp of browning (only do this if you are using my homemade recipe), tie the thyme leaves into a bundle and add those and dried butter beans if you are using them (canned beans can be added 45 minutes before finishing time)
• Place the lid on your crockpot and set on high for 4 hours.
• 45 minutes before finishing add the canned butter beans, cho cho and the slurry.
• Do a taste test/adjust for seasoning if needed.
• Remove the thyme stems prior to serving