1 1/2 lb Turkey parts, skinned 1 ts Papkrika
1 ea Onion, coursely chopped 1 ea Green pepper, coarsely chop
2 ea Garlic, finely chopped 1 c Coarsely chopped celery
19 oz Tomatoes
1/2 c Sliced mushrooms
1 c Chicken stock
1 c Peeled chopped potatoes
1 c Frozen green peas
1 tb Dried parsley
1/4 ts Ground pepper
1/4 ts Dried oregano
1/4 ts Thyme
DIRECTIONS:
Cut turkey parts into bite sized pieces.
In a large skillet or saucepan,
combine turkey paprika. cook over medium heat, stirring constantly, about
5 minutes and meat is browned.
Remove turkey and set aside.
Place onions,
green pepper, garlic, celery and mushrooms in skillet.
Cook, stirring constantly about 4 mins and vegetables are tender.
Add tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add
reserved turkey, cooked covered over low heat about 40 minutes or until
meat is fork tender. Serve on hot rice.
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