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Poultry Stew

Cullen's Caribbean Turkey Stew

(Serves 6)

I N G R E D I E N T S

2 pounds Turkey Thighs, skin removed
1 tablespoon oil
3 cups onion, thinly sliced
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 cup sweetened flaked coconut
1 cup turkey broth
1 can (16 ounces) stewed tomatoes
1-1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 can (16 ounces black beans, drained
Condiments:
2 medium bananas, sliced
1 bunch green onions, sliced
1/2 cup sweetened flaked coconut
1-2 limes, cut in wedges

D I R E C T I O N S

In 5-quart saucepan, over medium-high heat, brown thighs in oil about three minutes per side. Remove and set aside. Saute 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 1 1/4 to 1 1/2 hours, or until turkey thigh register 180 to 185 degrees F. in thickest portion. 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 throughout. To serve, spoon stew into bowls and garnish with bananas, green onions and coconut. Squeeze juice of lime over top.