MOMMA'S TURKEY STEW WITH DUMPLINGS
I love my slow cooker, especially during the holidays. My mother used to make this turkey stew every year with our Thanksgiving leftovers. The recipe is simple and really celebrates the natural flavors of good, simple ingredients. To this day, it is one of my favorite meals. -Stephanie Rabbitt-Schapp, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a 6-qt. slow cooker, combine the first 10 ingredients; stir in broth. Cover and cook on low for 6-7 hours., Remove bay leaves. In a small bowl, mix water and cornstarch until smooth; stir into turkey mixture. Add corn and peas. Cover and cook on high until mixture reaches a simmer., Meanwhile, in a small bowl, mix baking mix and milk just until moistened. Drop by rounded tablespoonfuls on top of simmering liquid. Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted in a dumpling comes out clean.
Nutrition Facts : Calories 287 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 1410mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
TURKEY STEW WITH DUMPLINGS
My husband and I love dumplings, and this mild-tasting, homey dish has flavorful ones floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days. -Rita Taylor, St. Cloud, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, saute the carrots, celery and onion in butter for 10 minutes. Add the consomme, 4 cups water, salt and pepper. Bring to a boil. Reduce heat; cover and cook over low heat for 15 minutes or until vegetables are tender. , Add turkey and beans; cook for 5 minutes. Combine the flour, Worcestershire sauce and remaining water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until thickened. , For dumplings, combine the flour, baking powder and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 255 calories, Fat 11g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 995mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 15g protein.
TURKEY DUMPLING STEW
Provided by Food Network Kitchen
Time 4h50m
Yield 6-8 servings
Number Of Ingredients 23
Steps:
- Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock though a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you'll have about 8 cups stock).
- About 45 minutes before serving, prepare the Dumplings. Keep covered with plastic wrap while you make the stew.
- Make the stew: Melt the butter in a large, wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.
- Stir in the turkey meat, lemon juice and green beans. Add the Dumplings in a single layer (leave as squares or pat into rounds). Cover and simmer until the Dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives.
- Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
- Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
- Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.
TURKEY CABBAGE STEW
Chock-full of ground turkey, cabbage, carrots and tomatoes, this speedy stew delivers delicious down-home comfort on cool days. If you don't like cabbage, replace it with chopped green peppers. Simply saute the peppers with the turkey, onion and garlic.-Susan Lasken, Woodland Hills, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook the turkey, onion and garlic in a large saucepan over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; cover and simmer until the vegetables and meat are tender, 12-15 minutes.
Nutrition Facts : Calories 268 calories, Fat 10g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 1014mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
TURKEY DUMPLING STEW
My mom made this stew when I was young, and it was always a hit. Since it's not time-consuming to make I can fix it on a weekend for our children, who love the tender dumplings. -Becky Mohr, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve 2 teaspoons drippings., In drippings, saute turkey over medium-high heat until lightly browned. Add vegetables, herbs, 1-3/4 cups water and broth; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 20-30 minutes., Mix flour and remaining water until smooth; stir into turkey mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf. Stir in salt, pepper and bacon., In a small bowl, mix biscuit mix and milk to form a soft dough; drop in 6 mounds on top of simmering stew. Cover; simmer 15 minutes or until a toothpick inserted in dumplings comes out clean. If desired, sprinkle with pepper and parsley before serving.
Nutrition Facts : Calories 284 calories, Fat 6g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 822mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
TURKEY MEATBALL STEW
A one-pot comfort food stew with a rich, savory broth, and loaded with fresh veggies and tender turkey meatballs.
Provided by lutzflcat
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Coat a wire rack with nonstick cooking spray, set on prepared baking sheet, and set aside.
- Combine ground turkey, bread crumbs, egg, parsley, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and pepper in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the baking rack.
- Bake in the preheated oven until no longer pink in the center, about 12 minutes.
- Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add tomatoes, chicken broth, potatoes, carrots, peas, basil, and red pepper flakes; stir until well combined. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until potatoes and carrots are cooked and the broth has somewhat reduced, 20 to 25 minutes.
- Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 29.9 g, Cholesterol 89 mg, Fat 16.9 g, Fiber 4.9 g, Protein 21.6 g, SaturatedFat 3.5 g, Sodium 633.4 mg, Sugar 8.2 g
TURKEY MEATBALL AND VEGETABLE STEW
The flavor and color of fresh vegetables and herbs abound in this stew. Make the meatballs first, and let them firm up in the refrigerator while you chop the veggies for the stew. Serve on its own, with hot biscuits, or over mashed potatoes or noodles, whichever your family prefers. Satisfying, but light, I hope it's a keeper for you!
Provided by Bibi
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 8
Number Of Ingredients 23
Steps:
- Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes.
- Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles.
- Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas.
- Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).
- If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 6.1 g, Fiber 5.1 g, Protein 16.9 g, SaturatedFat 1.4 g, Sodium 985.8 mg, Sugar 7.5 g
LENTIL STEW WITH ITALIAN TURKEY SAUSAGE
I remember having a delicious lentil stew at an ethnic night hosted by my preschool when I was four. I loved it but my mom, while an accomplished cook, didn't like lentils and wouldn't make them. Thirty years later I decided to experiment with them and this was the result of my first try. It is very flavorful and makes a hearty supper for a cold night!
Provided by Elise Marie
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Combine 2 cups broth, onion, and celery in a large saucepan over medium heat. Bring to a simmer and cook until softened, about 10 minutes.
- At the same time, heat a large skillet over medium-high heat. Fry sausage links in the hot skillet. Pierce casings with a fork to allow juices to run out and cook in the bottom of the pan. Cook until browned, 5 to 7 minutes. Remove to a plate to cool. Slice into thin slices.
- Deglaze the skillet with about 1/4 cup chicken broth. Add the pan drippings to the saucepan, along with any remaining chicken broth, lentils, tomato sauce, and pepper. Bring to a simmer.
- Reduce heat to medium, cover, and simmer, stirring occasionally, until lentils are tender, 25 to 30 minutes. If more liquid is needed, add water in small increments.
- Add sliced sausage, heat through, and serve.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 31 g, Cholesterol 18.9 mg, Fat 3.3 g, Fiber 15.1 g, Protein 18.7 g, SaturatedFat 0.9 g, Sodium 300.1 mg, Sugar 2.2 g
SLOW COOKER TURKEY STEW
Everyone in our family loves this recipe, even the kids! It's so easy, and tastes great left-over, too. We serve it over rice.
Provided by GHOSTFOX
Categories Soups, Stews and Chili Recipes Stews
Time 8h10m
Yield 8
Number Of Ingredients 9
Steps:
- Pour tomatoes and wine into slow cooker. Stir in bouillon cubes, onion flakes, lemon pepper, Italian seasoning, garlic powder, and thyme; add turkey.
- Cover and cook on Low for 8 to 10 hours until the turkey meat pulls apart easily.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 8.8 g, Cholesterol 203.1 mg, Fat 6.8 g, Fiber 1.2 g, Protein 51.3 g, SaturatedFat 2.2 g, Sodium 1248.2 mg, Sugar 4.2 g
SOUTHWEST TURKEY STEW
I prefer main dishes that let me stay on my diet but still eat what the rest of the family eats. My husband and our young children think this diet-friendly stew is a hit. -Stephanie Wilson of Helix, Oregon
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a nonstick skillet, brown turkey in oil; transfer to a 3-qt. slow cooker. Stir in the chili, tomatoes, peppers, onion, salsa, garlic, chili powder, cumin and salt., Cover and cook on low for 5-6 hours, until turkey is no longer pink and vegetables are tender. Garnish with cilantro if desired.
Nutrition Facts : Calories 238 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 837mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 5g fiber), Protein 33g protein. Diabetic Exchanges
EASY GROUND TURKEY STEW
Easy slow cooker soup made with ground turkey to limit the fat but not the taste! Serve with bread and butter!
Provided by IndyBlakester
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 3h25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground turkey with salt and pepper to taste in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Place turkey in the bottom of a slow cooker. Add onion, followed by potatoes and carrots.
- Mix tomato soup with Worcestershire, seasoned salt, and 1 teaspoon pepper; stir into the slow cooker until everything is coated.
- Cover and cook until vegetables are tender, on Low, 6 to 8 hours, or High, 3 to 4 hours.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 50.7 g, Cholesterol 83.9 mg, Fat 9.1 g, Fiber 7.9 g, Protein 28 g, SaturatedFat 2.3 g, Sodium 910.8 mg, Sugar 7.9 g
GAIL'S TURKEY LENTIL STEW
A warming stew with ground turkey and lentils that's low in fat. I like to serve this with a nice whole grain roll or bread.
Provided by gkampff
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h26m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oil in a skillet over medium-high heat. Add turkey, onion, and red bell pepper. Saute until pepper is soft and turkey is no long pink, 6 to 8 minutes.
- Combine water, diced tomatoes, tomato sauce, lentils, carrots, barley, bouillon, salt, Italian seasoning, black pepper, and cayenne pepper in a large pot over medium-high heat. Add the sauteed turkey mixture. Bring to a boil. Reduce heat and simmer, covered, until lentils are tender and flavors are blended, about 1 hour.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 30.1 g, Cholesterol 42.3 mg, Fat 6.2 g, Fiber 9.9 g, Protein 19.3 g, SaturatedFat 1.4 g, Sodium 1053.3 mg, Sugar 4.8 g
GROUND TURKEY ENCHILADA STEW WITH QUINOA
Ground turkey enchilada stew with quinoa. Stir in lime juice before serving.
Provided by JonSnyde
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h15m
Yield 8
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine browned turkey, enchilada sauce, black beans, quinoa, diced tomatoes and chiles, water, corn, salsa, onion, green bell pepper, chili powder, garlic, and cumin in a slow cooker.
- Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 43.6 g, Cholesterol 77.1 mg, Fat 19.4 g, Fiber 8.4 g, Protein 27.7 g, SaturatedFat 9.4 g, Sodium 942.7 mg, Sugar 2.3 g
SLOW-COOKER TURKEY STEW WITH LIMA BEANS
Layering the ingredients with the beans on the bottom ensures proper cooking of this satisfying and flavorful turkey stew. The beauty of making this stew in a slow-cooker is that you can set it and forget about it.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 6h15m
Number Of Ingredients 8
Steps:
- In a slow cooker, cover beans with cold water; let sit overnight. Drain beans and return to slow cooker.
- Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. In two batches, brown turkey on all sides, adding 1 tablespoon oil for second batch, about 10 minutes total. With a slotted spoon, transfer meat to slow cooker. Return pan to heat and add 1 tablespoon oil, onion, and garlic. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add wine and bring to a boil, stirring and scraping up any browned bits with a wooden spoon. Boil 1 minute, then add mixture to slow cooker.
- Add 1 1/2 cups water and lemon zest to slow cooker. Season with salt and pepper. Cover and cook on high 6 hours. (Beans should be tender and turkey will be just beginning to fall apart.) Add lemon juice and stir. Serve stew with lemon wedges.
Nutrition Facts : Calories 299 g, Fat 9 g, Fiber 6 g, Protein 24 g
SPANISH TURKEY MEATBALL STEW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl. Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.
- Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley.
Nutrition Facts : Calories 458, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 81 milligrams, Sodium 1,234 milligrams, Carbohydrate 36 grams, Fiber 8 grams, Protein 38 grams
TURKEY STEW
Excellent use of leftover Thanksgiving turkey meat. Like many people, I have spent countless hours searching for unique and appealing ways to serve left-over turkey for the several days that followed our huge Thanskgiving feast. After trying several different soups and stews, my husband and I combined all the things we liked best about our favorite recipes and came up with this wonderful turkey stew recipe. It's our favorite, and the only turkey stew that we even eat anymore.
Provided by Northwestgal
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve the bouillon in the hot water to make a broth; set aside.
- Place the turkey meat, turkey bone, all the vegetables, flour, both rices, spices and chicken broth in a large kettle or Dutch oven
- Add as much of the 4 cups water as you prefer for desired consistency. Season with salt and pepper.
- Simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender and the turkey meat is heated through.
- Remove the turkey bone before serving stew.
- NOTE - you can easily use pasta in place of the rice. Just omit both the white and wild rices, and add about 1 cup uncooked egg noodles (or other pasta).
- TIP - I like to use a combination of white and dark meat when making this turkey stew, as I think it produces a much tastier stew. But you could easily use only white or only dark meat, to suit your taste buds.
- TIP - if you're watching your sodium intake, you can easily omit the chicken buillon cube in hot water and replace it with 1 cup of low-sodium canned chicken broth. For our health, we should consider this option but we are die-hard fans of this recipe and haven't been able to bring ourselves to do that -- at least not yet!
Nutrition Facts : Calories 223.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 35.5, Sodium 433.3, Carbohydrate 30.9, Fiber 3, Sugar 3.1, Protein 18
TURKEY STEW WITH DUMPLINGS
Make and share this Turkey Stew With Dumplings recipe from Food.com.
Provided by Kelly
Categories Stew
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- In a soup pot or dutch oven, saute carrots, celery and onion in butter for 10 minutes. Add consomme, water, salt and pepper. Cover and cook over low heat for 15 minutes or until vegetables are tender.
- Add turkey and beans. Cook for five minutes.
- In a small bowl, combine flour, Worcestershire sauce and remaining water until smooth.
- Stir into turkey mixture; bring to a boil. Reduce heat and cover, simmering for an additional five minutes, stirring occasionally.
- For dumplings, combine flour, baking powder and salt into flour mixture just until moistened. Drop by tablespoons onto simmering stew. Cover and simmer for ten minutes. Uncover and simmer ten minutes longer.
Nutrition Facts : Calories 313.1, Fat 12.9, SaturatedFat 7.2, Cholesterol 80, Sodium 1241.5, Carbohydrate 29.4, Fiber 3.1, Sugar 3.5, Protein 19.9
TURKEY NOODLE STEW
While the tarts chill, she assembles Turkey Noodle Stew, a creamy mixture of turkey, vegetables and noodles. "Michael doesn't usually go for meal-in-one dishes, but he likes this savory skillet entree," Traci assures.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook turkey and onion in oil for 5-6 minutes or until turkey is no longer pink; drain. , In a large bowl, combine the broth, soup, vegetables and lemon-pepper. Add to the skillet; bring to a boil. Stir in noodles. Reduce heat; cover and simmer for 10 minutes or until noodles and vegetables are tender.
Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 724mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
TURKEY BISCUIT STEW
This chunky stew makes a hearty supper, especially in the fall and winter. It'salso a great way to use extra turkey during the holidays. -Lori Schlecht, Wimbledon, North Dakota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 10-in. ovenproof skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew. , Bake at 375° until biscuits are golden brown, 20-25 minutes.
Nutrition Facts : Calories 345 calories, Fat 15g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 960mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.
MOROCCAN TURKEY TAGINE STEW
A classic Moroccan tagine stew with warm spices, vegetables and dried fruit adds leftover turkey for a twist on a traditional dish.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in Dutch oven or large saucepan over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add carrots and parsnips; cook 5 minutes or until crisp-tender. Stir in garlic and ras el hanout seasoning; cook 1 minute or until fragrant.
- Stir in beans, undrained tomatoes, broth, water, apricots and prunes. Bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender, stirring occasionally.
- Stir in turkey; heat 5 minutes more or until hot. Top each serving with cilantro. If desired, top with yogurt and serve with couscous on the side.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 30.9 g, Cholesterol 41.1 mg, Fat 6.9 g, Fiber 6.1 g, Protein 19.3 g, SaturatedFat 1.4 g, Sodium 565.4 mg, Sugar 13.1 g
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