vermont stew
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Ingredients For vermont stew
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1.5 lbboneless turkey meat, cut into 1 inch pieces
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6 ozsweet corn kernels
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salt and pepper to taste
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1/2 tspfreeze-dried oregano
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1/2 tspfreeze-dried thyme
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14 ozcan italian tomatoes, drained
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1green bell pepper, diced
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12 oznew potatoes, peeled, cut into 1 inch cubes
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1 lgonion, peeled and diced
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1 Tbspoil
How To Make vermont stew
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1Heat the oil in a flameproof casserole and fry the turkey pieces until golden brown.
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2Add the onions, potatoes and pepper.
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3Mix in the tomatoes, breaking them up slightly with a fork.
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4Add the herbs and enough water just to cover the turkey.
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5Simmer on top of the stove or in an oven preheated to 350 for 45 minutes.
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6Season generously then add sweet corn.
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7If the sauce is very thin, dissolve a teaspoon of cornflour in a little water and stir it into the casserole.
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8Bring gently to the boil until the sauce thickens.
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