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Hearty Turkey Stew Recipe
|Vegetable cooking spray||1|
|Raw ground turkey||1 Pound (1 Package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned red kidney beans||16 Ounce (1 Can, Undrained)|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, chopped (1 Can, Undrained)|
|Canned no salt added tomato sauce||8 Ounce (1 Can)|
|Elbow macaroni||1 Cup (16 tbs) (Uncooked)|
|Water||3⁄4 Cup (12 tbs)|
|Chili powder||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Shredded 40% less fat cheddar cheese||2 1⁄2 Ounce (1.4 Cup Plus 2 Tablespoon)|
Serving size: Complete recipe
Calories 1863 Calories from Fat 400
% Daily Value*
Total Fat 55 g85.3%
Saturated Fat 18.5 g92.5%
Trans Fat 2.3 g
Cholesterol 395.8 mg
Sodium 3059.5 mg127.5%
Total Carbohydrates 201 g66.9%
Dietary Fiber 38.7 g154.8%
Sugars 33.9 g
Protein 146 g291.5%
Vitamin A 50.2% Vitamin C 57.2%
Calcium 70% Iron 159.3%
*Based on a 2000 Calorie diet
Add ground Turkey and onion; cook until meat is browned, stirring to crumble.
Drain meat mixture in a colander,pat dry with paper towels.
Wipe pan drippings from Dutch oven with a paper towel.
Return meat mixture to Dutch oven.
Add kidney beans and next 8 ingredients, stirring well.
Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Ladle stew into individual bowls; sprinkle each serving with 1 tablespoon cheese.