Vermont Stew
| Yield: | 4 Servings |
| Categories: | Main Dishes |
| 1 1/2 | lb | Boneless turkey meat, cut into walnut sized pieces |
| 1 | lg | Onion, Peeled and Diced |
| 12 | oz | New or Waxy potatoes, peeled and cut into 1 inch cubes |
| 1 | Green Pepper, de-seeded and diced | |
| 14 | oz | Tin Italian Tomatoes,drained |
| 1/2 | ts | Freeze-dried thyme |
| 1/2 | ts | Freeze-dried oregano |
| Salt and Pepper | ||
| 6 | oz | Sweetcorn Kernels |
| 1 | tb | Oil |
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