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Tangy Turkey Stew
Tangy Turkey Stew

Portions: 8  Serving size: 1-1/2 cups


1 tablespoon olive oil
1 pound raw turkey breast, cut into 1” cubes
1/2 teaspoon black pepper
1 cup carrots, thinly sliced
1 cup celery, thinly sliced
1 cup green bell pepper, chopped
1 cup yellow onion, chopped
1/2 cup dry white wine, optional
1/2 cup fresh tomato, chopped
2 teaspoons garlic, minced
4 cups low-sodium chicken broth
1 teaspoon dried thyme
1 bay leaf
1/4 to 1/2 teaspoon crushed red pepper, to taste
3 cups white rice, cooked
2 cups zucchini, sliced
1 cup raw mushrooms, sliced
1/2 cup fresh parsley, chopped
3 tablespoons lemon juice


  1. Heat oil in large stock pot over medium heat.
  2. Season turkey with black pepper, and sauté until brown — about 10 minutes.
  3. Add carrots, celery, green bell pepper and onion. Cook until vegetables begin to soften — about 8 minutes.
  4. Add wine, tomato and garlic. Simmer 2 minutes.
  5. Add broth, thyme, bay leaf and crushed red pepper, and bring to a boil. Reduce heat, cover and simmer about 30 minutes.
  6. Add cooked rice, zucchini, mushrooms and parsley, and cook an additional 10 to 15 minutes until vegetables are tender.
  7. Stir in lemon juice and serve.