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Poultry
Soup & Stews
Poultry Stew

Lynn's Turkey Stew

3 carrots, cut into 1/2-inch slices
1 (16 oz.) package frozen Italian green beans
2 leeks, cut into 1/2-inch slices
1 tablespoon finely chopped parsley
3 cups chicken broth or turkey broth
1 teaspoon curry powder (see note)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 medium tomatoes, chopped
3 cups cubed cooked turkey
1 cup long-grain Basmati or Texmati (see note) rice

Combine the carrots, beans, leeks, parsley, broth, curry powder, salt and pepper in a large saucepan. Cover and simmer about 15 minutes, or until the carrots are almost tender. Add the tomatoes and turkey. Cook another 5 minutes to allow flavors to blend.

Meanwhile, cook the rice according to directions. Spoon rice into large individual soup bowls; cover with the turkey stew.

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