Vermont Stew

Vermont Stew Recipe

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1.5 lb
boneless turkey meat, cut into 1 inch pieces
1 large
onion, peeled and diced
12 oz
new potatoes, peeled, cut into 1 inch cubes
green bell pepper, diced
14 oz
can italian tomatoes, drained
1/2 tsp
freeze-dried thyme
1/2 tsp
freeze-dried oregano
salt and pepper to taste
6 oz
sweet corn kernels
1 Tbsp

How to Make Vermont Stew


  • 1Heat the oil in a flameproof casserole and fry the turkey pieces until golden brown.
  • 2Add the onions, potatoes and pepper.
  • 3Mix in the tomatoes, breaking them up slightly with a fork.
  • 4Add the herbs and enough water just to cover the turkey.
  • 5Simmer on top of the stove or in an oven preheated to 350 for 45 minutes.
  • 6Season generously then add sweet corn.
  • 7If the sauce is very thin, dissolve a teaspoon of cornflour in a little water and stir it into the casserole.
  • 8Bring gently to the boil until the sauce thickens.

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About Vermont Stew

Course/Dish: Turkey
Other Tags: Quick & Easy, Healthy

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