Turkey Brunswick Stew

By MaryGladys

Ingredients

• 1-1/2 lbs turkey thighs skin removed
• 5 to 6 cups water to cover
• 2 bay leaves
• 5 peppercorns
• 3 sprigs parsley
• 1 stalk celery cut into 1-inch chunks
• 1 large red-skinned potato cut into 1/2-inch cubes
• 1 large onion cut in half and quartered
• 1 large carrot peeled and cut into 1/2-inch slices
• 1 14-ounce can tomatoes drained
• 1 10-ounce package frozen kernel corn
• 1 10-ounce package frozen lima beans
• 1/4 cup dried tart cherries
• 1 Tbs sugar
• 1-1/2 tsp salt
• 1 tsp garlic minced
• 1/2 tsp coarsley ground pepper
• 1/2 tsp dried oregano
• 1/8 tsp ground mace
• 1 cup wild rice cooked according to package directions

Details

Servings 1

Preparation

Step 1

In 5-quart saucepan over high heat, bring to boil thighs, water, bay leaves, peppercorns, parsley and celery. Skim foam from top of liquid. Cover, reduce heat and simmer for 45 minutes.

Remove and discard bay leaves and parsley. Remove thighs and allow to cool enough to handle. Remove turkey from the bone and cut into large chunks. Discard bones.

Return turkey to pan along with potato, onion, carrot, tomatoes, corn, lima beans, cherries, sugar, salt, garlic, pepper, oregano and mace. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender.

Stir in cooked wild rice.