Singapore 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.

EASY GROUND TURKEY STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey with salt and pepper to taste in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place turkey in the bottom of a slow cooker. Add onion, followed by potatoes and carrots.
• Mix tomato soup with Worcestershire, seasoned salt, and 1 teaspoon pepper; stir into the slow cooker until everything is coated.
• Cover and cook until vegetables are tender, on Low, 6 to 8 hours, or High, 3 to 4 hours.

SINGAPORE TURKEY STEW

Steps:

• In a large bowl, mix ground turkey, five spice, chili flakes and salt; shape mixture into 1-inch balls; pour flour onto a large plate and roll balls in flour to coat lightly.
• Pour oil into a 4-5 qt nonstick pan over medium-high heat; add meatballs in a single layer; cook, turning often, until lightly browned all over and barely pink in the center, about 5-7 minutes; using a slotted spoon, transfer to a plate.
• Add garlic and ginger to pan and stir until fragrant, about 30 seconds; add coconut milk, broth and meatballs; bring to a simmer.
• Adjust heat to maintain a simmer, cover and cook until meatballs are no longer pink in the center, about 5 minutes.
• Stir in bok choy, baby corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until bok choy leaves are wilted and stems are barely tender to bite, about 5 minutes.
• Sprinkle with cilantro and serve from the pan.

SINGAPORE TURKEY STEW

Steps:

• 1. In a large bowl, mix ground turkey, five spice, chili flakes, and salt. Shape mixture into 1-inch balls. Pour flour onto a large rimmed plate and roll balls in flour to coat lightly. 2. Pour oil into a 4- to 5-quart nonstick pan over medium-high heat. Add meatballs in a single layer. Cook, turning frequently, until lightly browned all over and barely pink in the center (cut to test), 5 to 7 minutes. Using a slotted spoon, transfer to a plate. 3. Add garlic and ginger to pan and stir just until fragrant, about 30 seconds. Add coconut milk, broth, and meatballs; bring to a simmer. Adjust heat to maintain a simmer, cover, and cook until meatballs are no longer pink in the center, about 5 minutes. 4. Stir in bok choy, baby corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until bok choy leaves are wilted and stems are barely tender to bite, about 5 minutes. Sprinkle with cilantro and serve from pan.

SOUTHWEST TURKEY STEW

Steps:

• In a nonstick skillet, brown turkey in oil; transfer to a 3-qt. slow cooker. Stir in the chili, tomatoes, peppers, onion, salsa, garlic, chili powder, cumin and salt., Cover and cook on low for 5-6 hours, until turkey is no longer pink and vegetables are tender. Garnish with cilantro if desired.

CREAMY TURKEY STEW

Steps:

• Heat oil and butter in a large Dutch oven over medium high heat; cook and stir potatoes, onion, carrots, celery, garlic, and rosemary until onion is translucent, about 10 minutes.
• Dust turkey with flour; stir into vegetable mixture. Stir chicken stock, mushrooms, poultry seasoning, salt, and pepper into turkey mixture; bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Remove from heat; whisk cream into soup.