Caribbean Turkey Stew Recipe

  • 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
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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