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Caribbean Turkey Stew
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Prep Time:
20 minutes
Total Time:
1 hour
Turkey and veggie soup with sweet potatoes for a burst of flavor.
Ingredients:
  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 2 teaspoons finely chopped garlic
  • 1 1/2 lb turkey breast tenderloins, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 dark-orange sweet potato, peeled and cut into 1-inch pieces (1 1/2 cups)
  • 2 dried bay leaves
  • 4 small red potatoes, cut into eighths (1 1/2 cups)
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 cups frozen sweet peas
Instructions:
  • In a 4 1/2-quart Dutch oven, heat oil over medium-high heat. Sauté onion and garlic for 4 to 5 minutes, stirring frequently, until onion is softened.
  • Season turkey pieces generously with salt, nutmeg, and pepper. Add them to the onion mixture and cook for 5 to 6 minutes, stirring occasionally, until the turkey is cooked through.
  • Add all remaining ingredients except for the peas. Bring to a boil, then lower the heat to medium-low. Cover and simmer for 18 to 20 minutes, or until the potatoes are tender.
  • Add frozen peas to the mixture. Cover and cook for 4 to 5 minutes, stirring occasionally until the peas are heated through. Discard the bay leaves.

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