Turkey Tomato Stew With Onions And Raisins Recipes

TURKEY PICADILLO II

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Remove the turkey and drain and discard any excess grease.
• Heat 1 1/2 teaspoons olive oil in the skillet over medium heat. Add the onions, bell pepper, garlic, and bay leaves; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked turkey, wine, tomato sauce, olives, raisins, black beans, olive brine, capers, cayenne, and cumin. Simmer about 15 minutes.

TURKEY STEW

Steps:

• Heat butter in a large pot over medium heat and cook onions until softened, about 3-4 minutes.
• Add flour and seasonings and cook 1 minute more.
• Stir in broth a bit at a time whisking until smooth after each addition.
• Add potatoes, carrots, celery, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook covered for 18 minutes or until vegetables are tender.
• Stir in the turkey & cream, simmer an additional 5 minutes uncovered.
• Stir in peas, discard bay leaf, and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.
• Garnish with parsley if desired and serve.

TURKEY-TOMATO STEW WITH ONIONS AND RAISINS

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions and sauté until beginning to soften, about 3 minutes. Add turkey, chili powder, and pumpkin pie spice. Sauté 3 minutes. Add tomatoes with juices, 1 cup water, raisins, and vinegar. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Uncover and simmer until slightly thickened, about 5 minutes. Season with salt and pepper and serve.

CHICKEN, ONION, AND RAISIN STEW

Steps:

• Combine raisins and vinegar in small bowl; set aside. Cook onions in large saucepan of boiling water 5 minutes. Drain; cool slightly. Trim and peel onions.
• Preheat oven to 350°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-low heat. Add onions and sauté until golden, about 10 minutes; transfer to large bowl. Sprinkle chicken with salt and pepper. Add 1 tablespoon oil to same pot. Working in batches, add chicken to pot and cook over medium-high heat until golden brown, about 5 minutes per side. Add chicken to bowl with onions. Add tomatoes with juices, broth, wine, coriander, honey, allspice, and 1 teaspoon pepper to pot. Bring to boil, scraping up any browned bits. Return chicken and onions to pot. Stir in bay leaves, orange peel, cinnamon stick and oregano. Cover tightly and bake until chicken is cooked through, about 1 hour.
• Stir raisin mixture and remaining 2 tablespoons oil into stew. Season with salt and pepper. Transfer to shallow bowl.

CHILI-FLAVORED TURKEY STEW WITH HOMINY AND TOMATOES

Steps:

• Heat oil in a large, deep saute pan over medium-high heat. Add onion and bell pepper; cook until soft and golden, about 5 minutes. Add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. Add tomatoes, broth and hominy; bring to simmer. Reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. Add turkey, salt and pepper. Simmer until heated through, about 5 minutes. Stir in cilantro. Serve with tortilla or corn chips if you like.

TOMATO TURKEY SOUP

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender.

TURKEY TOMATO STEW WITH ONIONS

Steps:

• Heat oil in large pot. Saute onions 3 minutes. Add turkey and spices. Saute 3 minutes. Add remaining ingredients. Increase heat to high and bring to boil. Once it reaches boiling, reduce heat to medium-low, cover and simmer 15 minute Uncover and heat 5 min or until desired thickness is reached.
• Season with salt and pepper.
• *Note: original recipe does not call for garam masala, but rather pumpkin pie spice. I also dropped the oil from 6T to 1 1/2 T as that seemed sufficient.*.