Caribbean Turkey Stew

Sweet potatoes add fresh flavor to a chunky soup brimming with turkey and vegetables.

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Servings 5

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ingredients 12
Prep Time 20 min
Total Time 60 min

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 Green Giant® frozen sweet peas

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Directions

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.
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.
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.
4 Stir in frozen peas. Cover and cook 4 to 5 minutes, stirring occasionally, until peas are hot. Remove bay leaves.

EXPERT TIPS

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Expert Tips

A tropical salad of mango, papaya and bananas drizzled with fresh lime juice adds to the Caribbean flavor of this sweet and spicy stew.

For an extra taste treat, add a lime wedge and chopped fresh parsley or a sprinkle of coconut just before serving.

The sweetest sweet potatoes have a dark-orange, thick outer skin and a bright orange, sweet flesh inside. When cooked, their texture is very moist and tender.