Southwest Turkey Stew with Cornbread

 

Prep Time: 5 minutes
Total Time: 20 minutes
Servings: 4

This Turkey stew captures the best of the Southwest. Yum!

Turkey Stew

Ingredients:

For the Stew:

1 tbsp olive oil

2 onions, finely chopped

4 stalks celery, chopped

4 cloves garlic, minced

1 jalapeño pepper, seeded and minced (optional)

1 chipotle pepper in adobo sauce, minced

1 tbsp chili powder

1⁄2 tsp cracked black peppercorns

1 lb skinless boneless turkey breast, cut into 1⁄2" cubes

2 tbsp whole wheat flour

one can (14 Oz.) no-salt-added, diced tomatoes with juice

21⁄2 cups reduced-sodium chicken stock

2 cups sliced green beans

For the Cornbread Dumplings:

3⁄4 cup cornmeal

1⁄2 cup whole wheat flour

2 tsp baking powder

1⁄2 tsp fine sea salt

1 cup buttermilk

1 tbsp olive oil

Directions:

For the Stew:

In a skillet, heat oil over medium heat for 30 seconds.

Add onions and celery and cook, stirring, until celery softens, about 5 minutes.

Add garlic, jalapeño and chipotle peppers, chili powder and peppercorns and cook, stirring, for 1 minute.

Add turkey and cook, stirring, until surface whitens, about 2 minutes.

Add flour and cook, stirring, for 1 minute. Add tomatoes with juice and stock and bring to a boil.

Reduce heat to low and simmer, stirring occasionally, until flavors meld, about 15 minutes. Stir in green beans.

For the Cornbread Dumplings:

In a bowl, combine cornmeal, flour, baking powder and salt.

Make a well in the center. In a measuring cup, combine buttermilk and oil, mixing well.

Pour into well and stir just until mixture is evenly moistened.

Ensure stew is at a simmer and drop dough by heaping tablespoons into simmering liquid.

Cover tightly and steam until dumplings are puffed and tender, about 20 minutes. Enjoy!

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