A hearty turkey stew filled with a variety of vegetables.
1 1/2 pounds boneless turkey breast
1 teaspoon paprika
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, finely chopped
1 cup chopped celery
1/2 cup sliced mushrooms
1 (15-ounce) can whole tomatoes
1 cup chicken broth
1 cup peeled and chopped potato
1 cup frozen peas
1 tablespoon dried parsley
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
- On a clean surface cut turkey into bite sized pieces.
- In a large cooking pot, combine the turkey, paprika, and oil; cook over medium heat, stirring constantly, for about 5 minutes or until browned. Remove the turkey and set aside.
- Add in skillet, chopped onion, chopped green bell pepper, chopped garlic cloves, chopped celery, and sliced mushrooms. Cook, over medium heat, stirring constantly, for about 4 minutes.
- Add canned whole tomatoes, chicken broth, chopped potatoes, frozen peas, parsley, pepper, oregano, and thyme; mix well. Add the reserved turkey and cook, covered, over low heat for about 40 minutes or until tender.
Makes 4 servings.