
Turkey-and-vegetable stew
7
7
5
SmartPoints® value per serving
Total Time
3 hr 29 min
Prep
12 min
Cook
3 hr 12 min
Serves
6
Difficulty
Easy
Turkey thighs are budget friendly and cook up moist and flavourful in a slow cooker. They are readily available especially around the fall and winter holidays. Pick up a package or two and freeze for recipes like this one. Just be sure to thaw the thighs in the refrigerator—not on the counter. Chopped, fresh mint adds fantastic flavour just before serving, but feel free to expand on that if there are other herbs you'd like to toss in. Fresh parsley or cilantro would both make delicious additions to this dish.
Ingredients
Canola oil
2 tsp(s)
Uncooked scallion(s)
3 medium, thinly sliced
Ginger root
2 tbsp(s), peeled and minced fresh
Canned chicken broth
1½ cup(s)
White all-purpose flour
3 tbsp(s)
Fresh lime juice
2 tbsp(s)
Garam masala
1¼ tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Uncooked red potato(es)
1 pound(s), small, scrubbed and quartered
Uncooked carrot(s)
2 medium, halved lengthwise and cut into 2-inch lengths
Raw skinless turkey thigh
44 oz, (2 3/4-pound bone-in thigh), trimmed
Fresh mint leaves
¼ cup(s), chopped