| | Directions | | In a large saucepan, brown thighs in oil for 3 min. per side. Remove and set aside. In same pan, saut onions 2-3 min. or until translucent. Add broth, tomatoes, beans, squash, potatoes, pepper & salt, 1/4 C. coconut, and thighs. Bring to boil; immediately reduce heat. Cover and simmer for 1 hour or until turkey thighs register 180 in thickest portion. Ten minutes before serving, remove turkey thighs from stew and strip meat from bones with fork; return turkey strips to stew. Heat throughout. To serve, spoon stew into bowls and garnish with banana, green onions, and 1/2 C. coconut. Squeeze lime over top of each bowl. Yield: 6 servings. |
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| Ingredients | | - |  | 2 pounds turkey thighs, skin removed |
| - | | 1 tablespoon oil |
| - | | 3 cups onions, thinly sliced |
| - | | 1 cup turkey broth |
| - | | 1 can stewed tomatoes, drained (16 ounce can) |
| - | | 1 can black beans, rinsed, drained (16 ounce can) |
| - | | 1 pound butternut squash, peeled and cut into 1 inch cubes |
| - | | 1 pound sweet potatoes, peeled and cut into 1 inch cubes |
| - | | 1/2 teaspoon red pepper flakes |
| - | | 1/4 teaspoon salt |
| - | | 3/4 cup sweetened flaked coconut, divided |
| - | | 2 bananas, sliced (medium) |
| - | | 10 green onions, sliced |
| - | | 1 lime, cut into wedges |
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