Yield: 12 Establishment: Restaurant, Club Operation, Catering Operation, Business and Industry Account   Ethnicity: Southern   Meal Type: Soup, Stew, Chili   Occasion: Oktoberfest   Product Type: Turkey Cutlets/Steaks

2-1/2 Pounds TURKEY CUTLETS

1-1/2 Teaspoons salt

3/4 Teaspoon coarse ground black pepper

2 Tablespoons fresh oregano leaves

3 Tablespoons olive oil

3 Large red bell peppers, seeded and cut in 1/2-inch strips

1 (#10) can diced tomatoes

2-1/2 Quarts TURKEY STOCK, or low-sodium chicken broth

4 Cups pearl onions, peeled

6 Medium red potatoes, peeled, cut into 1-inch pieces

6 Ears corn, husked, peeled and cut into sections

3 Small zucchini squash, sliced

Cut turkey into pieces by slicing crosswise in 1-inch-thick pieces. Sprinkle turkey with salt, pepper and oregano. Working in batches, brown turkey in hot olive oil over medium-high heat in a large stockpot. Cook for approximately 5 minutes on each side. Transfer turkey to a plate. Add red bell pepper to stockpot and sauté for 2 minutes. Return turkey to stockpot and stir in tomatoes and stock/broth. Simmer for 15 minutes. Stir in remaining vegetables and simmer gently for 20-30 minutes or until all vegetables are soft.

Recipe Source: Recipe and photo kindly provided by Honeysuckle White