Caribbean turkey stew

Recipe Categories : Caribbean | Turkey | Casseroles |

Ingredients

• 2 lb turkey thighs, skin removed
• 1 tbsp oil
• 3 cups onion, thinly sliced
• ½ tspn red pepper flakes
• ½ tspn salt
• ¼ cup sweetened flaked coconut
• 1 cup turkey broth
• 1 x 16 oz can stewed tomatoes
• 1½ lb butternut squash, peeled, seeded and cut into 1" cubes
• 1 lb sweet potatoes, peeled and cut into 1" cubes
• 1 x 16 oz can black beans, drained
  Condiments:
• 2 medium bananas, sliced
• 1 bunch green onions, sliced
• ½ cup sweetened flaked coconut
• 1-2 limes, cut in wedges

Preparation & Cooking instructions

1. In 5-quart saucepan, over medium-high heat, brown thighs in oil about three minutes per side. Remove and set aside.
2. Sauté onions in saucepan 2 to 3 minutes, or until translucent. Add red pepper, salt, coconut, broth, tomatoes, squash, sweet potatoes, and turkey thighs. Bring mixture to boil, reduce heat, cover and simmer 1¼ to 1½ hours, or until turkey thigh register 180°F in thickest portion.
3. Ten minutes before serving, remove turkey thighs from stew and strip meat from bones with fork. Return meat strips to stew and stir in beans. Heat thoroughly.
4. To serve, spoon stew into bowls and garnish with bananas, green onions and coconut. Squeeze juice of lime over top.