- 1 tablespoon vegetable oil
- 2 small yellow onions, chopped
- 4 1/2 cups chopped cooked turkey
- 2 (28 ounce) cans diced tomatoes
- 1 (15 ounce) can diced potatoes, drained
- 6 cups water
- 1 cup ketchup
- 1 cup hickory-flavored barbecue sauce
- 1/4 cup vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot pepper sauce
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 (15.25 ounce) cans whole kernel corn, drained
- Heat the vegetable oil in a large stock pot over medium heat. Cook and stir the onion in the hot oil until softened and translucent, about 5 minutes. Add the turkey, tomatoes, potatoes, water, ketchup, barbecue sauce, vinegar, Worcestershire sauce, hot pepper sauce, salt, and pepper. Bring stew to a boil; reduce heat to low and simmer for 2 hours, stirring occasionally. Add corn and cook another 30 minutes.
04/05/2017
recipepes.com
Leftover Turkey Brunswick Stew, recipe
PT15M
PT1H
5
455 calories
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