Turkey-Tomato Stew with Onions and Raisins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
6 tablespoons olive oil |
4 cups chopped onions |
3 cups 1/2-inch pieces cooked turkey (preferably dark meat) |
1 1/2 tablespoons chili powder |
1 tablespoon pumpkin pie spice |
2 14.5-ounce cans diced tomatoes with green peppers |
1 cup water |
2/3 cup raisins |
1/4 cup apple cider vinegar |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add onions and sauté until beginning to soften, about 3 minutes. Add turkey, chili powder, and pumpkin pie spice. Sauté 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.
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