Turkey Vegetable Stew
Makes 4 - 6 servings
- 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 1/2 cups chicken stock
- 1 cup green beans, diced
- 1/2 cup canned carrot slices, chopped
- 2 cups turkey cubes
- 1 tablespoon Clabber Girl Cornstarch
- 1/2 cup water
- 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 carrots and the green beans. Mix Clabber Girl Cornstarch with 1/2 cup water and stir into the mixture. Bring to a boil, reduce the heat and allow to simmer for 15 minutes.
Add the turkey and 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.
This is a wonderful stew to use for leftover turkey from the holidays. Feel free to use cooked ground turkey if you like.