Recipe for Turkey Stew


1 8-pound turkey, cut into pieces (do not remove bones), skin removed and fat trimmed off
2 tablespoons vegetable oil
1 green pepper, chopped
1 red pepper, chopped
2 medium onions, chopped
1 cups tomato puree
6-8 cups low-sodium chicken broth (fat removed)
4 cloves garlic, minced
12 pitted green olives, halved
6 tablespoons capers
8 medium white potatoes, peeled and quartered
1 pounds fresh peas shelled, or 1 10-ounce package frozen peas
ground pepper to taste
very small amount of salt (optional)


1. Preheat the oven to 350 degrees F.

2. Put about 1 cup flour into a medium bowl. Turn each turkey piece over in the flour and pat off the excess. In a very large, non-stick skillet heat the oil over medium-high heat. Add the turkey pieces and fry until nicely browned all over, about 8 minutes. Transfer the turkey to a large, oven-proof casserole.

3. Add the green pepper, red pepper, onion, and garlic to the skillet and cook until the vegetables are tender, about 6 minutes. Stir in the tomato puree and chicken broth. Bring to a boil and pour over the turkey pieces. Cover the casserole tightly and bake for one hour.

4. Remove from the oven and stir in the olives, capers, and potatoes. Bake for an additional 30 minutes, until the turkey and potatoes are tender. Stir in the peas and bake for 10 more minutes. If you are using frozen peas, bake them for only 5 minutes. Season with salt and pepper and serve immediately.

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