Caribbean Turkey Stew
Ready in 45 minutes
Serves : 6
2 Pounds TURKEY THIGHS; skin removed
1 Tablespoon Vegetable oil
3 Cups onions; thinly sliced
1 Cup TURKEY BROTH
1 16-oz can stewed tomatoes; drained
1 16-oz can black beans; drained
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
1/2 Teaspoon Salt
1/4 Cup sweetened flaked coconut
2 Medium bananas; sliced
10 green onions; sliced
1/2 Cup sweetened flaked coconut
In 5-quart Dutch oven, over medium-high heat, brown thighs in oil about 3 minutes per side.
Remove and set aside.
In same pan, saute onions 2 to 3 minutes or until translucent.
Add broth, tomatoes, black beans, squash, sweet potatoes, red pepper, salt, 1/4 cup coconut and turkey thighs.
Bring mixture to boil; immediately reduce heat, cover and simmer 1-1/4 to 1-1/2 hours, or until turkey thighs register 180 degrees F on meat thermometer inserted into thickest portion.
Ten minutes before serving, remove turkey thighs from stew and strip turkey from bones with fork; return turkey strips to stew.
To serve, spoon stew into bowls and garnish with bananas, green onions and coconut.
Squeeze juice of lime over top.