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| Leftover Turkey Brunswick Stew |
"A delicious and smooth way to apply your leftover Thanksgiving or Christmas turkey. I use leftover fried turkey breast with pores and skin and darkish meat, brief prep time if the usage of a food processor. My version of Brunswick stew has become a circle of relatives preferred!"
Ingredients :
- 1 tablespoon vegetable oil
- 2 small yellow onions, chopped
- four half of 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 fish fry sauce
- 1/4 cup vinegar
- 1 tablespoon Worcestershire sauce
- half teaspoon hot pepper sauce
- 1 half teaspoons salt
- 1 teaspoon ground black pepper
- 2 (15.25 ounce) cans complete kernel corn, tired
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 2H45M |
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- Heat the vegetable oil in a large stock pot over medium warmth. Cook and stir the onion within the hot oil till softened and translucent, approximately five minutes. Add the turkey, tomatoes, potatoes, water, ketchup, barbeque sauce, vinegar, Worcestershire sauce, hot pepper sauce, salt, and pepper. Bring stew to a boil; lessen warmness to low and simmer for 2 hours, stirring every now and then. Add corn and cook some other half-hour.
Notes :
- Try the usage of a Reynolds® slow cooker liner on your gradual cooker for easier cleanup.
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