Vermont Stew

Vermont Stew

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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
  • 1
    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


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

Printable Recipe Card

About Vermont Stew

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

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