Turkey-Tomato Stew With Onions And Raisins Recipe - Cooking Index
Turkey-Tomato Stew With Onions And Raisins Recipe - Cooking Index
This is a kind of picadillo, a typical Spanish stew. It's also a great way to use up the (usually) less popular dark meat from the turkey. Readily available pumpkin pie spice introduces a touch of sweetness -- and makes a nice addition to the spice shelf. Accompany this dish with steamed rice, a basket of warm tortillas, and an arugula and red onion salad. For a Latin-style dessert, drizzle warm caramel sauce over caramel ice cream and top with some sliced bananas.
Type: Poultry, Turkey| 6 tablespoons | 90ml | Olive oil |
| 4 cups | 250g / 8.8oz | Chopped onions |
| 3 cups | 711ml | Cooked turkey in 1/2" pieces |
| = (preferably dark meat) | ||
| 1 1/2 tablespoons | 22ml | Chili powder |
| 1 tablespoon | 15ml | Pumpkin pie spice |
| 2 | Diced tomatoes with green peppers - (14 1/2 oz ea) | |
| 1 cup | 237ml | Water |
| 2/3 cup | 106g / 3.7oz | Raisins |
| 1/4 cup | 59ml | Apple cider vinegar |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Heat oil in heavy large pot over medium-high heat. Add onions and saute until beginning to soften, about 3 minutes. Add turkey, chili powder, and pumpkin pie spice. Saute 3 minutes. Add tomatoes with juices, 1 cup water, raisins, and vinegar.
Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Uncover and simmer until slightly thickened, about 5 minutes. Season with salt and pepper and serve.
This recipe yields 6 servings.
Source:
Bon Appetit, November 2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.