How To Prepare
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, and turkey. 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.
To serve, spoon stew into bowls and garnish with banana slices, green onions. Squeeze juice of lime over top.
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Ingredients
- 1 lb turkey breast, skin removed
- 1 Tbsp oil
- 1 cup onions, thinly sliced
- 1/2 cup no salt added turkey broth
- 1/2 can (16 oz) stewed tomatoes, no salt added, drained
- 1/2 can (16 oz) no salt added black beans, rinsed, drained
- 1/2 lb butternut squash, peeled and cut into 1-inch cubes
- 1/2 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 tsp red pepper flakes
- 1 medium bananas, sliced
- 5 green onions, sliced
- 1 limes, cut into wedges (1-2 limes)
Ingredients
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