Turkey-vegetable Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | And, Soups, Stews | 6 | Servings |
INGREDIENTS
| 1/2 | c | All-purpose flour, divided |
| 1 1/2 | lb | Turkey tenderloin, cut in 1" |
| pieces | ||
| Vegetable cooking spray | ||
| 1 | T | Vegetable oil |
| 1/2 | c | Chopped onion |
| 1 | lb | Cubed peeled kohlrabi, 2 |
| cups | ||
| 1 1/2 | c | Coarsely chopped cabbage |
| 1 | c | Sliced carrot |
| 3/4 | lb | Red potatoes, 6 small |
| Peeled and quartered | ||
| 1/2 | t | Dried thyme |
| 1/2 | t | Dried sage |
| 27 1/2 | oz | No-salt-added chicken broth |
| 2 cans | ||
| 2 | c | Small fresh broccoli florets |
| 29 | oz | No-salt-added whole |
| tomatoes 2 cans | ||
| Drained and coarsely chopped | ||
| 1/2 | c | Water |
| 1 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Place 1/4 cup flour in a large zip-top heavy-duty plastic bag. Add turkey; seal bag, and shake to coat. Coat a Dutch oven with cooking spray; add vegetable oil, and place over medium-high heat until hot. Add the turkey and onion; cook 6 minutes or until turkey loses its pink color. Add kohlrabi and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Add broccoli and tomatoes; cook, uncovered, 5 minutes or until broccoli is tender. Place remaining 1/4 cup flour in a bowl. Gradually add 1/2 cup water, stirring with a wire whisk until blended, and add to stew. Stir in salt and pepper. Cook over medium heat for 5 minutes or until thickened, stirring frequently. Yield: 9 cups (serving size: 1-1/2 cups). Recipe By : Cooking Light, Nov/Dec 1994, page 178 Posted to Digest eat-lf.v096.n177 Date: Sat, 05 Oct 1996 00:13:46 -0400 From: "Sharon L. Nardo" <snardo@onramp.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 508
Calories From Fat: 115
Total Fat: 12.5g
Cholesterol: 81.7mg
Sodium: 1954mg
Potassium: 2230.7mg
Carbohydrates: 66.8g
Fiber: 10.2g
Sugar: 31.3g
Protein: 37.7g