Caribbean Turkey Stew Recipes

CARIBBEAN TURKEY STEW

Caribbean Turkey Stew image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 5

Number Of Ingredients 12

Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, coarsely chopped (1/2 cup)
2 teaspoons finely chopped garlic
1 1/2 lb turkey breast tenderloins, cut into 1-inch pieces
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 dark-orange sweet potato, peeled and cut into 1-inch pieces (1 1/2 cups)
2 dried bay leaves
4 small red potatoes, cut into eighths (1 1/2 cups)
2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups frozen sweet peas

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.

Nutrition Facts : Calories 320, Carbohydrate 34 g, Cholesterol 90 mg, Fiber 6 g, Protein 39 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg

SLOW-COOKER MOROCCAN TURKEY STEW

Slow-Cooker Moroccan Turkey Stew image

Provided by Food Network Kitchen

Time 6h20m

Yield 4 (with leftovers for Moroccan Burritos)

Number Of Ingredients 17

Ingredients

1 teaspoon ground allspice
Kosher salt
4 skinless, bone-in turkey thighs (about 4 pounds)
1/2 medium butternut squash, cut into 2-inch chunks
2 15 .5-ounce cans chickpeas, drained and rinsed
1 28 -ounce can whole peeled tomatoes with juices, broken up
1 cup dried apricots
1/2 cup golden raisins
8 medium carrots, cut into 11/2-inch pieces
3 medium red onions, halved and cut into wedges
2 whole dried red chiles
1/2 lemon
2 cups fresh cilantro, including leaves and some stems
1 cup fresh parsley
1 clove garlic, smashed
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil

Steps:

Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

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