Caribbean Turkey Stew
Take a "trip" to the tropics with this unique high fiber, Caribbean stew!
Ingredients
- 2 lb 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
- 1 lb butternut squash, peeled and cut into 1-inch cubes
- 1 lb 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)
Directions:
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.
Variations:
* Note: If regular turkey broth is used, the salt can be omitted.