Title: Turkey-Vegetable Stew
Categories: Soup Stew
Yield: 6 Servings

1/2	c	All-purpose flour, divided
1 1/2	lb	Turkey tenderloin
		Cut into 1-inch pieces
		Vegetable cooking spray
1	tb	Vegetable oil
1/2	c	Chopped onion
1	lb	Cubed peeled kohlrabi, (2 cups)
1 1/2	c	Coarsely chopped cabbage
1	c	Sliced carrot
3/4	lb	Red potatoes, (6 small)
		Peeled and quartered
1/2	ts	Dried thyme
1/2	ts	Dried sage
27 1/2	oz	No-salt-added chicken broth, (2 cans)
2	c	Small fresh broccoli florets
29	oz	No-salt-added whole tomatoes, (2 cans)
		Drained and coarsely chopped
1/2	c	Water
1	ts	Salt
1/4	ts	Pepper

Place 1/4 cup flour in a large zip-top heavy-duty plastic bag. Add turkey; seal bag, and shake to coat.

Coat a Dutch oven with cooking spray; add vegetable oil, and place over medium-high heat until hot. Add the turkey and onion; cook 6 minutes or until turkey loses its pink color. Add kohlrabi and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Add broccoli and tomatoes; cook, uncovered, 5 minutes or until broccoli is tender.

Place remaining 1/4 cup flour in a bowl. Gradually add 1/2 cup water, stirring with a wire whisk until blended, and add to stew. Stir in salt and pepper. Cook over medium heat for 5 minutes or until thickened, stirring frequently. Yield: 9 cups (serving size: 1-1/2 cups).

Per serving: 329 Calories; 10g Fat (26% calories from fat); 34g Protein; 31g Carbohydrate; 66mg Cholesterol; 730mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 178

By igor@digex.net on Jan 28, 1997.

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