Recipes and Cooking Turkey Peanut Stew 4.5 (13) 2 Reviews A cup of peanut butter lends a luscious, creamy texture to this African turkey stew recipe. Top each bowl with fresh, vibrant cilantro leaves, crispy green onions, and a small handful of salty peanuts. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 21, 2017 Print Rate It Share Share Tweet Pin Email Hands On Time: 35 mins Total Time: 50 mins Servings: 8 Yield: 11-1/2 cups Jump to Nutrition Facts Ingredients 6 green onions, whites and green parts separated, thinly sliced 1 medium green sweet pepper, seeded and cut into 1-inch pieces 1 tablespoon coconut or canola oil 3 tablespoon finely chopped fresh ginger 4 cloves garlic, minced 2 teaspoon ground coriander 2 teaspoon ground cumin 1 teaspoon crushed red pepper 1 teaspoon salt 1 teaspoon ground black pepper 3 14.5 ounce cans reduced-sodium chicken broth 2 cup cubed, peeled sweet potato 1 cup creamy peanut butter ½ 6 ounce can tomato paste (1/3 cup) 3 cup shredded cooked turkey 1 15 ounce can crushed tomatoes ⅓ cup chopped fresh cilantro ¾ cup chopped lightly salted peanuts Directions In a 6- to 8-quart Dutch oven cook white parts of green onions and sweet pepper in hot oil 5 minutes, stirring occasionally. Add ginger, garlic, coriander, cumin, red pepper, salt and black pepper. Cook and stir 30 seconds. Add broth and sweet potato. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender. Ladle about 1 cup hot broth into a medium bowl. Whisk in peanut butter until smooth. Whisk in tomato paste. Add turkey, peanut butter mixture, and tomatoes to Dutch oven. Cook, covered, over medium-low heat 5 minutes, stirring occasionally. Stir in cilantro. Top with green onion slices and peanuts. Rate it Print Nutrition Facts (per serving) 446 Calories 27g Fat 27g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 446 % Daily Value * Total Fat 27g 35% Saturated Fat 6g 30% Cholesterol 53mg 18% Sodium 1094mg 48% Total Carbohydrate 27g 10% Total Sugars 10g Protein 30g Vitamin C 27.1mg 136% Calcium 79mg 6% Iron 3.8mg 21% Potassium 802mg 17% Folate, total 43.6mcg Vitamin B-12 0.6mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.