Close
Prep Time:35 minsAdditional Time:45 minsTotal Time:1 hr 20 minsServings:8Yield:12 cupsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:45 minsTotal Time:1 hr 20 minsServings:8Yield:12 cups
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:8
Servings:
8
Yield:12 cups
Yield:
12 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil1largeonion, diced2carrots, halved lengthwise if large, thinly sliced2stalkscelery, diced1 ½teaspoonskosher salt, divided½teaspoonground pepper3clovesgarlic, sliced½teaspoondried thyme¼teaspooncrushed red pepper2tablespoonstomato paste1(15 ounce) canno-salt-added diced tomatoes4cupsunsalted chicken broth1dried bay leaf1poundYukon Gold potatoes, scrubbed and cut into 1/2-inch pieces2cupscorn, fresh or frozen2cupsfrozen lima beans2cupssliced okra, fresh or frozen1smoked turkey drumstick (about 1 pound)⅓cupWorcestershire sauce2tablespoonscider vinegar1 to 3 tablespoons light brown sugar
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oil
1largeonion, diced
2carrots, halved lengthwise if large, thinly sliced
2stalkscelery, diced
1 ½teaspoonskosher salt, divided
½teaspoonground pepper
3clovesgarlic, sliced
½teaspoondried thyme
¼teaspooncrushed red pepper
2tablespoonstomato paste
1(15 ounce) canno-salt-added diced tomatoes
4cupsunsalted chicken broth
1dried bay leaf
1poundYukon Gold potatoes, scrubbed and cut into 1/2-inch pieces
2cupscorn, fresh or frozen
2cupsfrozen lima beans
2cupssliced okra, fresh or frozen
1smoked turkey drumstick (about 1 pound)
⅓cupWorcestershire sauce
2tablespoonscider vinegar
1 to 3 tablespoons light brown sugar
DirectionsHeat oil in a large pot over medium heat. Add onion, carrots, celery, 1/2 teaspoon salt and pepper. Cook, stirring occasionally, for 3 minutes. Add garlic, thyme and crushed red pepper; cook, stirring, for 1 minute. Add tomato paste; cook, stirring, for 1 minute. Add tomatoes, broth and bay leaf; bring to a boil over high heat. Stir in potatoes, corn, lima beans, okra and turkey. Return to a boil. Reduce heat and simmer for 20 minutes.Stir in Worcestershire, vinegar, brown sugar to taste and the remaining 1 teaspoon salt. Simmer for 10 minutes more. Transfer the turkey to a clean cutting board. Simmer the stew until the potatoes are tender, about 10 minutes more.Dice the turkey meat (discard the skin, bones and cartilage). Return it to the stew. Serve hot.TipsTo make ahead: Refrigerate for up to 3 days.Originally appeared: EatingWell Magazine, January/February 2019
Directions
Heat oil in a large pot over medium heat. Add onion, carrots, celery, 1/2 teaspoon salt and pepper. Cook, stirring occasionally, for 3 minutes. Add garlic, thyme and crushed red pepper; cook, stirring, for 1 minute. Add tomato paste; cook, stirring, for 1 minute. Add tomatoes, broth and bay leaf; bring to a boil over high heat. Stir in potatoes, corn, lima beans, okra and turkey. Return to a boil. Reduce heat and simmer for 20 minutes.Stir in Worcestershire, vinegar, brown sugar to taste and the remaining 1 teaspoon salt. Simmer for 10 minutes more. Transfer the turkey to a clean cutting board. Simmer the stew until the potatoes are tender, about 10 minutes more.Dice the turkey meat (discard the skin, bones and cartilage). Return it to the stew. Serve hot.TipsTo make ahead: Refrigerate for up to 3 days.
Heat oil in a large pot over medium heat. Add onion, carrots, celery, 1/2 teaspoon salt and pepper. Cook, stirring occasionally, for 3 minutes. Add garlic, thyme and crushed red pepper; cook, stirring, for 1 minute. Add tomato paste; cook, stirring, for 1 minute. Add tomatoes, broth and bay leaf; bring to a boil over high heat. Stir in potatoes, corn, lima beans, okra and turkey. Return to a boil. Reduce heat and simmer for 20 minutes.
Stir in Worcestershire, vinegar, brown sugar to taste and the remaining 1 teaspoon salt. Simmer for 10 minutes more. Transfer the turkey to a clean cutting board. Simmer the stew until the potatoes are tender, about 10 minutes more.
Dice the turkey meat (discard the skin, bones and cartilage). Return it to the stew. Serve hot.
Tips
To make ahead: Refrigerate for up to 3 days.
Originally appeared: EatingWell Magazine, January/February 2019
Rate ItPrint
Nutrition Facts(per serving)306Calories6gFat44gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
