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


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.

About Vermont Stew

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