CARIBBEAN TURKEY STEW

Caribbean Turkey Stew image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 5

Number Of Ingredients 12

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
1/2 teaspoon ground nutmeg
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

Steps:

Heat oil in 4 1/2-quart Dutch oven over medium-high heat. Cook onion and garlic in oil 4 to 5 minutes, stirring frequently, until onion is softened.
Sprinkle turkey pieces with salt, nutmeg and pepper. Stir into onion mixture. Cook 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
Stir in remaining ingredients except peas. Heat to boiling; reduce heat to medium-low. Cover and cook 18 to 20 minutes or until potatoes are tender.
Stir in frozen peas. Cover and cook 4 to 5 minutes, stirring occasionally, until peas are hot. Remove bay leaves.

Nutrition Facts : Calories 320, Carbohydrate 34 g, Cholesterol 90 mg, Fiber 6 g, Protein 39 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg

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