Autumn Turkey Stew
- 2 tablespoons vegetable oil, such as canola
- 1 onion, diced, about 1 1/2 cups
- 3 cloves garlic, minced
- 1 cup corn kernels, fresh or frozen
- 2-3 tablespoons chili powder*
- 1 1/2 teaspoons cumin
- 1/4 teaspoon salt, or to taste
- 3 cups chicken stock
- 1 small bunch chard, kale or collard greens, about 1/2 pound,
- cleaned and rough chopped
- 1 cup green beans, diced
- 1 lb. ground turkey
- optional-cayenne or a pinch of your favorite hot pepper sauce
Heat the vegetable oil in a cast iron skillet or a heavy bottomed sauce pan on medium heat. Add the the onions and cook, stirring frequently, for about 5 minutes. Add the garlic and corn and cook for another 5 minutes. Add the chili powder, cumin and salt, stir constantly for 2 minutes then add the chicken stock, the greens and the green beans. Bring to a boil, reduce the heat and allow to simmer for 15 minutes.
Add the turkey, stirring with a spoon to break up the chunks of meat to assure even cooking and mixing. Simmer on low for about 10 to 15 minutes, taste and adjust the seasonings. Add the cayenne or hot sauce of your choice to taste.
Makes 4 to 6 servings.
*Chili powders vary in intensity. Use with caution and remember-you can always add more!
Recipe by Mani Niall - Mix it up with Mani
Turkey is not just for Thanksgiving anymore. Ground turkey is popular and versatile, yet has a tendency to dry out. Most recipes for ground beef call for browning the beef then adding the sauce ingredients. While it works fine for ground beef, that method turns ground turkey dry and rubbery. This quick recipe details how to make a simple yet rich sauce, adding the turkey for the last 10 to 15 minutes. The turkey absorbs flavor while it cooks and when it is done, it’s ready to serve.