Vermont Turkey Stew

Posted in : Turkey on by : Daphne

Ingredients:

1-1/2 lb. boneless turkey meat, cut into walnut sized pieces1 large onion, peeled and diced12 oz. new or waxy potatoes, peeled and cut into 1-inch cubes1 green pepper, de-seeded and diced14-oz. tin italian tomatoes, drained1/2 tsp. freeze-dried thyme1/2 tsp. freeze-dried oreganosalt and pepper6 oz. sweet corn kernels1 Tbsp. oil

Instructions:

Heat the oil in a flameproof casserole and fry the turkey pieces until golden brown. Add the onions, potatoes and pepper. Mix in the tomatoes, breaking them up slightly with a fork. add the herbs and enough water just to cover the turkey. Simmer on top of the stove or in an oven preheated to 350 for 45 minutes. Season generously then add sweet corn. If the sauce is very thin, dissolve a tsp. of cornflour in a little water and stir it into the casserole. Bring gently to the boil until the sauce thickens.