Turkey Brunswick Stew
| Yield: | 6 Servings |
| Categories: | Poultry, Soups, Vegetables |
| 1 1/2 | lb | Turkey thighs -; skin removed |
| 6 | c | Water; enough to cover |
| 2 | Bay leaves | |
| 5 | Peppercorns | |
| 1 | Stalk celery; cut into 1" chunks | |
| 1 | lg | Red skinned potato; in 1/2' cubes |
| 1 | lg | Onion cut in half; quartered |
| 1 | lg | Carrot; 1/2" slices |
| 1 | cn | (14-oz) tomatoes |
| 1 | pk | (10-oz)-frozen corn |
| 1 | pk | (10-oz) frozen lima beans |
| 1/4 | c | Dried tart cherries |
| 1 | tb | Sugar |
| 11 1/2 | ts | Salt |
| 1 | ts | Garlic powder |
| 1/2 | ts | Coarsely ground pepper |
| 1/2 | ts | Oregano |
| 1/4 | ts | Mace |
| 1 | c | Wild rice;cooked to package directions |
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