Soup, Stew and Chili: Warm Soup, Stew and Chili: Caribbean Turkey Stew

Take a "trip" to the tropics with this unique high fiber, Caribbean stew!

Author: National Turkey Federation, adapted by CalorieKing
Date: August 07, 2009

Serves: 6 person(s)

Preparation Time: 30 mins
Cooking Time: 1 hrs 40 mins


    0.90 kg turkey thighs, skin removed
    1 Tbsp oil
    3 cup onions, thinly sliced
    1 cup low-sodium turkey broth
    1 can (16 oz) stewed tomatoes, no salt added, drained
    1 can (16 oz) black beans, rinsed, drained
    0.45 kg butternut squash, peeled and cut into 1-inch cubes
    0.45 kg sweet potatoes, peeled and cut into 1-inch cubes
    1/2 tsp red pepper flakes
    1/4 tsp salt *
    3/4 cup sweetened flaked coconut, divided
    2 medium bananas, sliced
    10 green onions, sliced
    1 limes, cut into wedges (1-2 limes)


    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, sauté 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 180ºF 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. Heat throughout.

    To serve, spoon stew into bowls and garnish with banana slices, green onions and 1/2 cup coconut. Squeeze juice of lime over top.


    * Note: If regular turkey broth is used, the salt can be omitted.

Nutritional Information
(Per Serving)

Calories:388 cals
Kilojoules:1,624 kJ
Fat:9.0 g
Carbohydrates:49.0 g
Protein:30.0 g
Cholesterol:81.0 mg
Sodium:450 mg
Saturated Fat:3.0 g
Fiber:10.5 g
Calcium:108.0 mg
Total Sugars:27.0 g

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