Title: Turkey-Vegetable Stew
Categories: Soups, And, Stews
Yield: 6 Servings

1/2 c All-purpose flour; divided
1 1/2 lb Turkey tenderloin; cut in 1"
-pieces
Vegetable cooking spray
1 tb Vegetable oil
1/2 c Chopped onion
1 lb Cubed peeled kohlrabi; (2
-cups)
1 1/2 c Coarsely chopped cabbage
1 c Sliced carrot
3/4 lb Red potatoes; (6 small)
Peeled and quartered
1/2 ts Dried thyme
1/2 ts Dried sage
27 1/2 oz No-salt-added chicken broth;
-(2 cans)
2 c Small fresh broccoli florets
29 oz No-salt-added whole
-tomatoes; (2 cans)
Drained and coarsely chopped
1/2 c Water
1 ts Salt
1/4 ts Pepper

Place 1/4 cup flour in a large zip-top heavy-duty plastic bag. Add turkey;
seal bag, and shake to coat.

Coat a Dutch oven with cooking spray; add vegetable oil, and place over
medium-high heat until hot. Add the turkey and onion; cook 6 minutes or
until turkey loses its pink color. Add kohlrabi and next 6 ingredients;
bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato
is tender. Add broccoli and tomatoes; cook, uncovered, 5 minutes or until
broccoli is tender.

Place remaining 1/4 cup flour in a bowl. Gradually add 1/2 cup water,
stirring with a wire whisk until blended, and add to stew. Stir in salt and
pepper. Cook over medium heat for 5 minutes or until thickened, stirring
frequently. Yield: 9 cups (serving size: 1-1/2 cups).
Recipe By : Cooking Light, Nov/Dec 1994, page 178

Posted to Digest eat-lf.v096.n177

Date: Sat, 05 Oct 1996 00:13:46 -0400

From: "Sharon L. Nardo"