Vermont Stew Recipe

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Vermont Stew Ingredients

1 1/2 lb boneless turkey meat, cut into waln, ut sized pieces
1 large onion, peeled and diced
12 oz new or waxy potatoes, peeled and cu, t into 1 inch cube
1 green pepper, de-seeded and diced
14 oz tin italian tomatoes,drained
1/2 tsp freeze-dried thyme
1/2 tsp freeze-dried oregano
1 salt and pepper
6 oz sweetcorn kernels
1 tbsp oil

A Recipe for
Vermont Stew

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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This is a recipe for Vermont Stew from the recipe cookbook of Recipes-to-go (Meal)

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Vermont Stew recipe - a tasty recipe for you to add to your collection!
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Vermont Stew

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Vermont Stew Directions

Heat the oil in a flameproof casserole and fry the turkey pieces until
golden brown.

Add the onions, potatoes and pepper. Mix in the tomatoes, breaking
them unp slightly with a fork. add the herbs and enough water just to
cover the turkey.

Simmer on top of the stove or in an oven preheated to gas mark
4/350F/180C for 45 minutes. Season generously then add sweetcorn.

If the sauce is very thin, dissolve a teaspoon of cornflour in a
little water and stir it into the casserole. Bring gently to the boil
until the sauce thickens.

You don't really need anything else with this, though you could
follow it with a little spinach salad.

Source: Michael Barry, Yes! Magazine

Serves: 4

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Vermont Stew Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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