Turkey: Turkey Stew
Source of Recipe
adapted from the Low-Salt Cookbook
List of Ingredients
2 teaspoons fat free tub margarine (see below)
1 medium onion, chopped (about 3/4 cup)
4 1/2 cups low sodium chicken broth
1 1/2 pounds cooked turkey breast meat
1/4 cup water
2 tablespoons oat flour (raw oatmeal that's been ground)
6 medium ribs celery, coarsely chopped (3 cups)
6 medium carrots, coarsely chopped (4 cups)
2 cups chopped fresh green beans (1" lengths)
1 teaspoon poultry seasoning
1 bay leaf
1/2 teaspoon garlic powder
1/4 teaspoon pepper (to 1/2 tsp)
4 medium potatoes (about 4 cups), coarsely chopped Recipe
In a stockpot, melt margarine overm edium high heat. Cook onion for 2-3 minutes, or until translucent, stirring occasionally (you can use 1/4 cup additional chicken broth for this instead if you want). Add 4 cups broth and bring to a boil, stirring occasionally. Meanwhile, cut turkey into bite-size pieces. In a small bowl, whisk together water and flour. Add to broth and cook for 5 minutes, or until broth just begins to thicken, whisking constantly.
Stir in turkey, celery, carrots, poultry seasoning, bay leaf, garlic powder and pepper. Bring to a boil. Reduce heat and cook for 15 minutes, or until heated through. Add potatoes and green beans, and cook, covered, for 30 minutes, or until vegetables are tender, stirring occasionally. Remove bay leaf before serving stew.
Divide into 8 servings.. each serving will approx. be equal to cooked 2 oz turkey, 1 cup veg. and 1/2 cup potato.
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