10 Warming Winter Meals


Caribbean Turkey Stew

A jumble of fruits and vegetables in Caribbean Turkey Stew presents contrasting flavors, from the sweetness of bananas to the tartness of limes. Please your palate with the many layers of flavors in this stew. It'll wake up your taste buds and add variety to the meals you serve throughout the winter season.


  • 2 pounds turkey thighs
  • 1 Tbs. oil
  • 3 cups thinly sliced onion
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/4 cup sweetened flaked coconut
  • 1 cup turkey broth or reduced-sodium chicken bouillon
  • 1 can (16 oz.) stewed tomatoes, drained
  • 1 can (16 oz.) black beans, drained
  • 1 pound butternut squash, peeled and cut into 1-inch cubes
  • 1 pound sweet potatoes, peeled and cut into 1-inch cubes


  • 2 medium bananas, sliced
  • 1 bunch green onions, sliced
  • 1/2 cup sweetened flaked coconut
  • 1 or 2 limes, cut into wedges


Heat a saucepan, medium-high heat. Brown turkey thighs in oil, about three minutes each side. Remove and set aside. Using the same saucepan, sauté onions until they're translucent (about two to three minutes). Add the rest of the ingredients to the pan. Bring the stew to a boil, then reduce heat, cover and simmer about an hour and a half. Ten minutes before serving, remove thighs from the mixture and use a fork to strip meat from the bones. Return meat pieces to the stew. Allow the meat to warm. Serve the stew in bowls and garnish with bananas, green onions and coconut. Squeeze a wedge of lime over the top.