Monday To Friday Turkey Gumbo

Recipe Ingredients

1/4 cup	59ml	Olive oil
2		Scallions - chopped
1		Onion - finely chopped (small)
1		Celery rib - finely sliced
1		Red bell pepper - seeded, and
		Cut into 1/2" cubes
1		Garlic clove - minced
1/8 teaspoon	0.6ml	Cayenne - (to 1/4 tspn) - or to taste
1 teaspoon	5ml	Dried thyme
2 cups	474ml	Chicken stock
1		Small red beans or pink beans - (6 oz)
1		Frozen spinach leaves - (10 oz) - thawed, squeezed dry
1		Frozen corn kernels - (10 oz) - thawed
1 lb	454g / 16oz	Boneless skinless turkey breasts - cut 1/2" cubes
1/2 cup	46g / 1.6oz	Minced parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
		Hot boiled rice - for serving

Recipe Instructions

Over high heat, heat olive oil in a large saucepan. Add scallions, onion, bell pepper and celery. Reduce heat to medium and stir the vegetables around until tender, about 3 minutes. Add garlic, cayenne and thyme and saute for a few seconds. Add broth, bring liquid to a boil, then add beans, spinach and corn. Cover and simmer gently for 20 minutes to bring flavors together.

Stir turkey and parsley into stew and simmer, uncovered just until turkey is cooked through. Season to taste with salt and pepper. Serve over boiled rice.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6634)

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