Jamaican Turkey Stew




1 tbsp vegetable oil

1-1/2 c orange juice

1/2 c TURKEY BROTH or reduced-sodium chicken bouillon

1-1/2 tsp orange rind, grated

1-1/2 tsp vinegar

1/8 tsp hot pepper sauce

1 Small bay leaf

1 tsp cornstarch

1 tbsp water


In 5-quart saucepan, over medium-high heat, brown drumsticks in oil 4 minutes per side.

Add orange juice, bouillon, orange rind, vinegar, hot pepper sauce and bay leaf. Bring mixture to boil; reduce heat, cover and simmer 45 minutes or until drumsticks are fork tender, juices run clear and meat thermometer registers 180 degrees F. Remove drumsticks. With a fork remove meat from bones; set aside.

In same saucepan, over high heat, bring cooking liquid to boil; boil 4 to 5 minutes or until it is reduced by half (about 1-1/4 cups). Remove bay leaf.

In small bowl, combine cornstarch and water; stir into boiling cooking liquid. Stirring constantly, cook until mixture is slightly thickened. Fold in turkey meat and serve over rice if desired.

Nutrition Facts

Total Calories 350

Total Fat 16 g

% Daily Total Fat 41

Cholesterol 134 g

Sodium 231 mg

Total Carbohydrates 11 g

Protein 38 g