Yield: 6 Ethnicity: Latin, Caribbean   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Turkey Thighs, Turkey Broth

Stew

1 Tablespoon canola oil

2 Pounds TURKEY THIGHS, skin removed

3 Cups thinly sliced onions

1 Cup TURKEY BROTH

1 Can (16 ounces) stewed tomatoes, drained

1 Can (16 ounces) black beans, drained

1 Pound butternut squash, peeled and cut into 1-inch cubes

1 Pound sweet potatoes, peeled and cut into 1-inch cubes

1/2 Teaspoon red pepper flakes

1/2 Teaspoon salt

1/4 Cup sweetened flaked coconut

In 5-quart Dutch oven, over medium-high heat, brown thighs in oil about 3 minutes per side. Remove and set aside. In same pan, saute onions 2 to 3 minutes or until translucent. Add broth, tomatoes, black beans, squash, sweet potatoes, red pepper, salt, 1/4 cup coconut and turkey thighs. Bring mixture to boil; immediately reduce heat, cover and gently simmer 1 to 1-1/4 hours, or until turkey thighs register 170 degrees F on meat thermometer inserted into thickest portion. Ten minutes before serving, remove turkey thighs from stew and strip turkey from bones with fork; return turkey strips to stew. Heat throughout.

Assembly

2 Medium bananas, sliced

10 green onions, sliced

1/2 Cup sweetened flaked coconut

1 to 2 limes, cut into wedges

To serve, spoon stew into bowls and garnish with bananas, green onions and coconut. Squeeze juice of lime over top.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 388   % Daily Value* Total Fat 9g 20% Cholesterol 81mg Sodium 887mg Total Carbohydrate 49g Protein 30g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4