Southwestern Turkey Stew


  • 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1-1/2 pounds boneless, skinless turkey breast, cut into 1/2-inch cubes
  • 2 (14-1/2 oz.) cans no-salt-added tomatoes, chopped
  • 10-1/2 oz. can low-sodium chicken broth
  • 10 oz. package frozen no-salt-added corn
  • 1 cup chopped onion
  • 4 oz. can chopped green chili peppers
  • 2 teaspoons bottled minced garlic
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano, cruched
  • 1/4 cup chopped fresh cilantro


    In a large plastic bag with a tight-fitting seal, combine flour, salt, and black pepper. Add turkey cubes and shake until well coated. Shake off excess flour. In a Dutch oven, combine coated turkey with remaining ingredients except cilantro. Place over high heat and bring to a boil. Reduce heat, cover, and simmer for 25 minutes or until turkey is done, stirring occasionally. Stir in cilantro.

    Microwave Method: Halve ingredients listed above (will serve 4 as a main dish). Prepare turkey cubes as directed. Combine coated turkey and remaining ingredients except cilantro in a 2-quart microwave-safe casserole dish. Cover and cook on 100 percent power (high) for 15 minutes or until turkey is done, stirring twice. Stir in cilantro.
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