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Caribbean Turkey Stew


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Caribbean Turkey Stew


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2 Ratings2 Ratings2 Ratings2 Ratings2 Ratings (2 Ratings)
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Caribbean Turkey Stew


  • Ready Time : 0 min



  • 1 tablespoon canola oil
  • 2 Pounds TURKEY THIGHS, skin removed
  • 3 cups thinly sliced onions
  • 1 Can (16 ounces) stewed tomatoes, drained
  • 1 Can (16 ounces) 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
  • Assembly :
  • 2 Medium bananas, sliced
  • 10 green onions, sliced
  • 1/2 Cup sweetened flaked coconut
  • 1 to 2 limes, cut into wedges



  1. Stew :
  2. In 5-quart Dutch oven, over medium-high heat, brown thighs in oil about 3 minutes per side. Remove and set aside
  3. 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.
  4. Bring mixture to boil; immediately reduce heat, cover and gently simmer 1 to 1-1/4 hours, or until turkey thighs register 170 degrees F on meat thermometer inserted into thickest portion.
  5. Ten minutes before serving, remove turkey thighs from stew and strip turkey from bones with fork; return turkey strips to stew. Heat throughout.
  6. Assembly :
  7. To serve, spoon stew into bowls and garnish with bananas, green onions and coconut. Squeeze juice of lime over top.

Source: National Turkey Federation

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