Turkey Tomato Stew With Onions Recipes

OKRA, ONION AND TOMATO STEW

Steps:

• In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve.

TURKEY TOMATO STEW WITH ONIONS

Steps:

• Heat oil in large pot. Saute onions 3 minutes. Add turkey and spices. Saute 3 minutes. Add remaining ingredients. Increase heat to high and bring to boil. Once it reaches boiling, reduce heat to medium-low, cover and simmer 15 minute Uncover and heat 5 min or until desired thickness is reached.
• Season with salt and pepper.
• *Note: original recipe does not call for garam masala, but rather pumpkin pie spice. I also dropped the oil from 6T to 1 1/2 T as that seemed sufficient.*.

TURKEY-TOMATO STEW WITH ONIONS AND RAISINS

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions and sauté until beginning to soften, about 3 minutes. Add turkey, chili powder, and pumpkin pie spice. Sauté 3 minutes. Add tomatoes with juices, 1 cup water, raisins, and vinegar. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Uncover and simmer until slightly thickened, about 5 minutes. Season with salt and pepper and serve.

TOMATO ONION STEW

Steps:

• Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the onions and saute until translucent and soft, 3 to 5 minutes. Add the garlic and stir for another minute.
• Add the tomatoes and cook until soft and the juice is slightly evaporated, 5 to 7 minutes. Stir in the salt and pepper. You can serve the mixture hot or cold. It will keep in the refrigerator for about 1 week.

TOMATO-BASIL TURKEY CASSEROLE

Steps:

• Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• In casserole, mix pasta and remaining ingredients except cheese.
• Cover; bake 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes longer or until bubbly and thoroughly heated.

STEWED TOMATOES AND ONIONS

Steps:

• To peel tomatoes: Cut a small, shallow X into the bottom of each tomato.
• Place into boiling water for 1 minute and then immediately plunge into ice water.
• Remove, dry and peel skin.
• Chop tomatoes.
• Coat a large nonstick skillet with cooking spray.
• Heat over medium high until hot.
• Add the celery, bell pepper, onion and garlic.
• Saute for about 5 minutes until vegetables are tender.
• Add the chopped tomatoes, vinegar and black pepper.
• Bring to a boil.
• Cover, reduce heat and simmer for about 15 minutes, stirring occasionally.

TOMATO TURKEY SOUP

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender.

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.

STEWED TURKEY WITH HERBS AND ONIONS

Steps:

• Rinse the turkey pieces and place them in a pot large enough to accommodate them. Cover with cold water and add the salt. Cover the pot and bring the contents to a boil over medium-high heat. Reduce the temperature to keep the broth at a low simmer for 1 hour. Periodically, skim any froth that rises to the surface.
• After an hour, remove the turkey pieces and set aside to cool. Raise the heat until the broth comes to a boil. Continue boiling, uncovered, until the liquid is reduced by half. (This will take about an hour.)
• When the broth is reduced, add the sliced onions, herbs, vinegar, butter, sugar, peppercorns, and cloves. Simmer for about 20 minutes, until the onions are soft. While the broth is simmering, cut the cooled turkey into serving pieces.
• Before serving, taste the broth and adjust the seasoning. Place the meat into the broth and "let it take a walme or two," that is, let it simmer gently for just a minute. Pour the turkey and sauce into a serving bowl. Pass the "sippets" (toasted bread slices) to serve as a base for the turkey and to sop up the sauce.

TURKEY CABBAGE STEW

Steps:

• Cook the turkey, onion and garlic in a large saucepan over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; cover and simmer until the vegetables and meat are tender, 12-15 minutes.

HEARTY TURKEY STEW WITH VEGETABLES

Steps:

• Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

TOMATO & COURGETTE STEW

Steps:

• Heat the oil in a large frying pan over a medium heat. Add the onion and cook for about 10 mins until softened and starting to go golden brown. Add the garlic and cook for 5 mins more.
• Add the courgettes and cook for about 5 mins until starting to soften. Tip in the tomatoes and give everything a good stir. Simmer for 35-40 mins or until tomatoes are reduced and courgettes soft, then stir in the basil and Parmesan.