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Caribbean Turkey Stew

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By Betty Crocker Kitchens
Updated Mar 9, 2010
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Sweet potatoes add fresh flavor to a chunky soup brimming with turkey and vegetables.

Caribbean Turkey Stew

  • Prep Time 20 min
  • Total 60 min
  • Servings 5
  • Ingredients 12
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 2 teaspoons finely chopped garlic
  • 1 1/2 lb turkey breast tenderloins, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1 dark-orange sweet potato, peeled and cut into 1-inch pieces (1 1/2 cups)
  • 2 dried bay leaves
  • 4 small red potatoes, cut into eighths (1 1/2 cups)
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 cups frozen sweet peas
Make With
Progresso Broth

Instructions

  • Step 
    1
    Heat oil in 4 1/2-quart Dutch oven over medium-high heat. Cook onion and garlic in oil 4 to 5 minutes, stirring frequently, until onion is softened.
  • Step 
    2
    Sprinkle turkey pieces with salt, nutmeg and pepper. Stir into onion mixture. Cook 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
  • Step 
    3
    Stir in remaining ingredients except peas. Heat to boiling; reduce heat to medium-low. Cover and cook 18 to 20 minutes or until potatoes are tender.
  • Step 
    4
    Stir in frozen peas. Cover and cook 4 to 5 minutes, stirring occasionally, until peas are hot. Remove bay leaves.

Nutrition

320 Calories
5g Total Fat
39g Protein
34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
90mg
Sodium
760mg
Total Carbohydrate
34g
Dietary Fiber
6g
Protein
39g
% Daily Value*:
Iron
21%
21%
Exchanges:
2 Starch;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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