Turkey brunswick stew

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Turkey thighs -; skin removed
6 cups Water; enough to cover
2 Bay leaves
5 Peppercorns
1 Stalk celery; cut into 1\" chunks
1 large Red skinned potato; in 1/2' cubes
1 large Onion cut in half; quartered
1 large Carrot; 1/2\" slices
1 can (14-oz) tomatoes
1 pack (10-oz)-frozen corn
1 pack (10-oz) frozen lima beans
¼ cup Dried tart cherries
1 tablespoon Sugar
11½ teaspoon Salt
1 teaspoon Garlic powder
½ teaspoon Coarsely ground pepper
½ teaspoon Oregano
¼ teaspoon Mace
1 cup Wild rice;cooked to package directions

Directions

In 5-quart saucepan over high heat,bring toa boil thighs,water,bayleaves,peppercorns,parsley and celery. Cover, reduce heat and simmer for 45 minutes. Remove and discard bayleaves and parsley. Remove thighs and allow to cool enough to handle. Remove meat from bones and cut into large chunks. Discard bones. Return turkey to pan along with potato, onion, carrot, tomatoes, corn, lima beans, cherries, sugar, salt, garlic powder, pepper, oregano and mace. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Stir in cooked rice. Serve 2-cup portions in soup bowls with cornbread. Makes 6 servings.

Posted to MC-Recipe Digest by Alice Poe <afpoe@...> on May 3, 1998

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