12 oz TURKEY CUTLETS
1/2 tsp salt
1/4 tsp coarse ground black pepper
1/2 tsp dried oregano leaves
1 tbsp olive oil
1 Large red bell pepper, seeded and cut in 1/2-inch strips
2 (14.5-oz) Cans diced tomatoes
3-1/2 c TURKEY STOCK, or low-sodium chicken broth
24 Pearl onions, peeled
2 Medium baking potatoes, peeled, cut into 1-inch pieces
2 Ears corn, husked, peeled and cut into sections
1 Medium zucchini squash, sliced
Cut turkey into large pieces by slicing crosswise in 1-inch-thick pieces. Sprinkle turkey with salt, pepper and oregano.
Brown turkey in 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.