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In the Kitchen: Turkey Stew

Here’s a different way to put your leftover Thanksgiving turkey to good use!

3 apples and 2 pears
Whole wheat flour
¼ teaspoon salt, optional
¼ teaspoon pepper
¼ teaspoon cumin
1 ½ tablespoons olive oil
2 cloves of garlic, minced
2 medium onions, sliced
2 stalks celery, sliced
1 medium red or green bell pepper, sliced
1 medium tomato, finely minced
5 cups of beef or turkey broth, fat removed
5 small potatoes, peeled and cubed
12 small carrots
1 ¼ cups green peas


  1. Preheat oven to 375 F.
  2. Mix the whole wheat flour with salt, pepper, and cumin, and roll the turkey cubes in the mixture. Shake off excess flour.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the turkey cubes and sauté until nicely brown, about 7 to 10 minutes.
  4. Place the turkey in an oven-proof casserole.
  5. Add minced garlic, onions, celery and peppers to the skillet and cook until vegetables are tender, about 5 minutes.
  6. Stir in the tomato and broth. Bring to a boil and pour over the turkey or beef pieces. Cover the casserole tightly and bake for 1 hour at 375 F.
  7. Remove from the oven and stir in the potatoes, carrots, and peas. Bake for another 20 to 25 minutes, or until tender.

Nutrition Information

Makes 5 servings.

Serving size: 3 ounces of turkey with 1 cup of vegetables

Calories:           326

Carbohydrate:  21 grams

Protein:             27 grams

Fat:                  15 grams

National Diabetes Education Program Recipe and Meal Planner Guide, National Institutes of Diabetes and Digestive and Kidney Disorders.

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