Side Pannel
Vermont Stew
Ingredients List
- 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
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.
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.
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