Title: Turkey Stew Island Style
Categories: Poultry Soup
Yield: 4 Servings
| 1 1/2 | lb | Turkey parts, skinned |
| 1 | | Onion, coursely chopped |
| 2 | | Garlic, finely chopped |
| 19 | oz | Tomatoes |
| 1 | c | Chicken stock |
| 1 | c | Frozen green peas |
| 1/4 | ts | Ground pepper |
| 1/4 | ts | Thyme |
| 1 | ts | Papkrika |
| 1 | | Green pepper, coarsely chop |
| 1 | c | Coarsely chopped celery |
| 1/2 | c | Sliced mushrooms |
| 1 | c | Peeled chopped potatoes |
| 1 | tb | Dried parsley |
| 1/4 | ts | Dried oregano |
Cut turkey parts into bite sized pieces. In a large skillet or saucepan,
combine turkey paprika. cook over medium heat, stirring constantly, about
5 minutes and meat is browned. Remove turkey and set aside. Place onions,
green pepper, garlic, celery and mushrooms in skillet. Cook, stirring
constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken
stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add
reserved turkey, cooked covered over low heat about 40 minutes or until
meat is fork tender. Serve on hot rice.