2-1/2 lbs TURKEY CUTLETS
1-1/2 tsp salt
3/4 tsp coarse ground black pepper
2 tbsp fresh oregano leaves
3 tbsp olive oil
3 Large red bell peppers, seeded and cut in 1/2-inch strips
1 (#10) can diced tomatoes
2-1/2 qt TURKEY STOCK, or low-sodium chicken broth
4 c pearl onions, peeled
6 Medium red potatoes, peeled, cut into 1-inch pieces
6 Ears corn, husked, peeled and cut into sections
3 Small zucchini squash, sliced
Cut turkey into pieces by slicing crosswise in 1-inch-thick pieces. Sprinkle turkey with salt, pepper and oregano.
Working in batches, brown turkey in hot olive oil over medium-high heat in a large stockpot. Cook for approximately 5 minutes on each side. Transfer turkey to a plate.
Add red bell pepper to stockpot and sauté for 2 minutes. Return turkey to stockpot and stir in tomatoes and stock/broth. Simmer for 15 minutes.
Stir in remaining vegetables and simmer gently for 20-30 minutes or until all vegetables are soft.