© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp canola oil
2 lbs TURKEY THIGHS, skin removed
3 c thinly sliced onions
1 c TURKEY BROTH
1 Can (16 oz) stewed tomatoes, 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
1/2 tsp salt
1/4 c sweetened flaked coconut
1 Can (16 oz) black beans, drained
2 Medium bananas, sliced
10 green onions, sliced
1/2 c sweetened flaked coconut
1 to 2 limes, cut into wedges
STEW
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, squash, sweet potatoes, red pepper, salt, 1/4 cup coconut and turkey thighs.
Bring mixture to a boil; immediately reduce heat, cover and gently simmer 1 to 1-1/4 hours, or until turkey thighs register 165 degrees F on meat thermometer inserted into thickest portion.
Remove turkey thighs from stew and strip turkey from bones with a fork; disgard bones.
Return turkey strips to stew and stir in beans. Heat throughout, just until bubbly.
ASSEMBLY
To serve, spoon stew into bowls and garnish with bananas, green onions and coconut. Squeeze lime juice over top.
Total Calories 388
Total Fat 9 g
% Daily Total Fat 20
Cholesterol 81 g
Sodium 887 mg
Total Carbohydrates 49 g
Protein 30 g