In the middle of winter, nothing is better than stew. Of course, having it cook all day in the slow cooker is even better! This kicked-up, healthy wild turkey stew, created by my husband and I, will warm you up from tip to toes! You’ll notice there’s not many exact measurements…that’s the way we cook! Plus, we were able to use up some things that were in the fridge - like the salsa, spicy vegetable juice, and some adobo sauce. Use your own measurements to your own liking - that’s the fun of creating!
Southwestern Wild Turkey Stew
2 turkey thighs - cubed and boned
two stalks celery - diced
potatoes - chunked
baby carrots - halved
1 can black beans
2 cups of corn
1 red pepper, diced
1 medium onion, chopped
¾ bottle spicy vegetable juice
1 ½ C chicken stock
cumin
coriander
cilantro
garlic powder
salt and pepper
2 bay leaves
2 Tbsp adobo sauce
1 cup of salsa
Put the meat, celery, carrots, potatoes, corn, black beans, red pepper, and onion in the slow cooker. In a bowl, stir together the vegetable juice, chicken stock, seasonings, adobo sauce, and salsa until it’s all well-mixed. Our over the ingredients in the slow cooker and stir all together. Cover and cook on low for 6-8 hours or until turkey is done and tender. We actually went more toward the six hours. Pull out the bay leaves before serving…serve it up with some Uncle Buck’s Biscuits and you’ve got it made!
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