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TV Personality, Chef, Cookbook Author, Blogger, Spokesperson, Nutritionist
Hello friends, and welcome to my kitchen! I'm excited you're here, and I'm thrilled to share my recipes, tips, and strategies with you. My goal is to make your culinary journey easier, quicker, and a lot more delicious!
Note: In some of my recipes, you'll find affiliate links to products, such as Amazon. As an Amazon Associate, I earn from qualifying purchases. I only link to the products that I like and use regularly, and those I want to share with you. There's no obligation on your part.
I literally put a frozen turkey breast in this easy-yet-luxurious, tomato-based, herby sauce and let it go to town on my cooktop. In 2 hours, I had buttery shreds of seasoned turkey, laced to the core with flavor, simmering with sweet nuggets of corn. This is one hearty, wholesome bowl of awesome.
And it works with frozen chicken too! This is a great recipe for days when you "forgot" to pull poultry from the freezer the day before. That wasn't what happened here, because I've started with frozen turkey before and I knew it would work for this recipe. Plus, because the meat spends so much time in the simmering liquid, it's ultra juicy and insanely seasoned.
I chose to use the robust flavors of chili here - chili powder, cumin, and cilantro. The herbs and spices add warmth, depth, and they bloom over time, infusing the sauce and turkey with their smoky qualities.
I served this stew with baked potatoes - some folks chose to spoon the stew directly into the spuds (that would be me), and others ate the potatoes on the side. You could also serve the stew over rice or in bread bowls.
And if you want to keep the stew simmering longer than 2 hours, go for it. Once I shredded the meat into the sauce, I let the stew go for another hour and it was perfection. You can simmer for up to 4 hours if you want.
Gluten-free and incredibly healthy, I'll be making this again and again.
Turkey Breast Stew
Note: If you start with bone-in turkey breast, add about 45 to 60 minutes to the cooking time.
2 cups tomato sauce, from a carton or can
2 cups chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and ground black pepper
1 frozen boneless or bone-in turkey breast, about 3 pounds
11-ounce can Mexicorn or fiesta-style corn (corn with bell peppers) or 1 cup canned or frozen corn
Chopped fresh cilantro for serving, optional
Chopped green onions for serving, optional
Instructions:
In a large stock pot, Dutch oven, or saucepan, whisk together the tomato sauce, chicken broth, chili powder, cumin, dried cilantro, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Set the pan over high heat and bring to a boil. Add the turkey breast and spoon the mixture all over the top. Reduce the heat to low, cover and simmer for 2 to 3 hours (2 hours for boneless and closer to 3 hours for bone-in), until the turkey is tender enough to shred with 2 forks, flipping the turkey occasionally and/or spooning the sauce over the top.
Shred the turkey directly into the sauce (or, if it's easier for you, transfer the turkey to a bowl to shred and return the meat to the pot).
Add the corn and simmer for 5 to 10 more minutes, until the mixture thickens. Season to taste with salt and pepper.
Garnish with cilantro and green onions and serve.
Serves 6
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