|Vitamin A:||9999.9iu (199%)|
|Vitamin C:||23.7mg (39%)|
1 tablespoon oil
1 onion, cut in chunks
3 carrots, peeled and cut in chunks
2 stalks celery, cut in chunks
4 cups beef or chicken broth, low sodium
2 turkey thighs
3 large potatoes, cut in chunks (leave peel on)
1 bay leaf
1 teaspoon garlic powder
black pepper to taste
Heat a large Dutch Oven style pan over medium high heat. Add the oil and saute the onion until golden, about 2-3 minutes.
Add the carrots and celery and cook briefly.
Add the broth along with the turkey thighs, potatoes and seasonings. Bring to a boil then lower to a simmer.
Cook this stew on low heat, keeping covered and at a simmer, until potatoes and turkey are tender, about 35-40 minutes. Stir occasionally.
Take the turkey thighs out of the stew; remove their skin and bones and cut the meat into small pieces. Add this meat back to the stew. Discard bones & skin.
Serve the stew hot or refrigerate or freeze for later use.Total Preparation & Cooking Time: 55 min. (10 Prep, 45 Cook)